Eggplant Tofu (Panda Express Copycat Recipe)
Eggplant Tofu adapts Panda Express's signature vegetarian dish, combining silky Korean soft tofu and tender Asian eggplant in a savory-sweet sauce made with soy sauce, oyster sauce, and Chinese cooking wine. The dish balances textures between crispy pan-fried tofu exterior and creamy interior, complemented by perfectly cooked eggplant cubes and crisp bell peppers, all enrobed in an umami-rich sauce that clings to each component. This home version stays true to the restaurant original while allowing for customization of sauce thickness and seasoning levels.
Equipment
- Large non-stick pan or wok (kawali) for even heat distribution and preventing tofu from sticking
- Sharp knife (kutsilyo) for uniform cutting of vegetables
- Paper towels for removing excess moisture from tofu
- Measuring spoons (kutsara/kutsarita) for accurate sauce proportions
- Wooden or silicone spatula (sandok) to prevent scratching non-stick surface
- Small mixing bowl for sauce preparation
- Cutting board (Sangkalan) for preparation
Ingredients
For the Tofu and Vegetables
- 550 g Korean Soft Tofu tokwa or 1 large square block
- 1 large eggplant talong, cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch squares
- 1 medium onion sibuyas, chopped
- 1 tablespoon minced garlic bawang
- 2-3 tablespoons olive oil or vegetable oil mantika
For the Sauce
- 3 tablespoons soy sauce toyo
- 3 tablespoons oyster sauce
- 1 tablespoon Chinese cooking wine/rice wine xiaoxing wine
- 1 teaspoon sugar asukal
- ¼ teaspoon black pepper powder paminta
- ½ teaspoon truffle salt or regular salt asin, to taste
Instructions
- Begin by thoroughly draining the tofu and patting it dry with paper towels. Cut the tofu into 1-inch cubes. Heat 1-2 tablespoons of oil in a non-stick pan over medium-high heat (180°C/350°F). Gently place the tofu cubes in the hot oil and fry until golden brown, about 3-4 minutes per side. Once browned, transfer the tofu to a plate and set aside.
- While the tofu is frying, prepare your sauce by combining soy sauce, oyster sauce, Chinese cooking wine, sugar, black pepper powder, and salt in a small bowl. Mix well and set aside.
- Using the same pan, add another tablespoon of oil if needed. Add the eggplant cubes and cook over medium heat (165°C/330°F) for 3-5 minutes, stirring occasionally until they become soft in the center. You'll know they're done when a fork easily pierces through.
- Push the cooked eggplant to one side of the pan. In the empty space, add a little more oil if needed, then add your chopped onions and minced garlic. Sauté until you can smell the garlic, about 1-2 minutes. Add the chopped red bell pepper and cook until slightly soft but still crisp, about 2-3 minutes.
- Return the fried tofu to the pan with the vegetables. Pour your prepared sauce over everything. Using a gentle touch so you don't break the tofu, carefully toss all ingredients together until well combined. Let everything simmer together for 1-2 minutes until the sauce thickens slightly and coats all ingredients evenly.
- Give it a taste and add more salt if needed. Once you're happy with the seasoning, remove from heat and serve hot with steamed rice. For best presentation, garnish with chopped green onions if desired.
Tips from Lola's Kitchen
- Choose firm, glossy eggplants without blemishes
- Salt eggplant cubes and let sit for 15 minutes to remove bitterness (optional)
- Use extra-firm tofu if you prefer a meatier texture
- Pat tofu extremely dry to achieve better browning
- Don't overcrowd the pan when frying tofu
- Prepare sauce mixture before starting to cook for better timing