This is inspired by the Panda Express eggplant tofu I loved when I was younger, but make it the wholesome homemade version! This healthy eggplant tofu takes 20 minutes to prepare on one-pan, so it’s perfect for a quick lunch or weeknight meal.
A few days ago I had a sudden craving for the eggplant tofu you’ll typically find in Chinese takeout places. I’m not really as much of a fan of those places as I was when I was 10, so I made a homemade version that catered to my taste buds and values. This recipe features simple ingredients and simple steps. You’ll be done in 20-30 minutes and quite happy with how much flavor you can fit into it.
The Rundown
1. Press your tofu. I usually place a cutting board with a heavy bowl on top for at least 15 minutes.
2. Coat tofu with cornstarch or arrowroot starch! This makes it super crispy and you’re going to want it crispy in this dish.
3. Pan fry your tofu and mix sauce ingredients together in a bowl.
4. Cook the eggplant and bell pepper, add sauce, and combine with tofu. And that is all!
Better-Than-Takeout Eggplant Tofu
Ingredients
- 2 Chinese eggplants (the long kind)
- ½ block of tofu (8 oz.)
- ½ red bell pepper
- 1 tbsp cornstarch
- 1 tbsp avocado oil sub sesame oil
Sauce
- 2 tbsp tamari sub soy sauce or coco aminos
- 1 tbsp rice vinegar
- 1 tbsp minced garlic ~ 2-3 cloves
- 1 tbsp minced ginger ~ 1-inch knob
- 1 tsp chili garlic sauce sub hot sauce of choice
- ¼ tsp black pepper
- 1 tsp cornstarch
- ½ tsp coconut sugar *adjust to taste
- ¼ cup water
Instructions
- Press tofu for at least 15 minutes first. Cut into triangles and toss with 1 tbsp cornstarch and salt.
- Add 1 tbsp avocado or sesame oil to a pan on medium heat. Fry tofu until crisp, about 3-4 minutes per side.
- Take tofu out of the pan and now add eggplant and red bell pepper. Make sure to stir occasionally. Cook for 12 minutes while you make the sauce.
- Mix all ingredients for the sauce in a small bowl.
- Add sauce to pan, allowing it to thicken with the eggplant and bell pepper.
- When it’s just about done, turn heat to low, add tofu to the mix, and combine with the sauce and eggplant.
- Serve with rice. Garnish with green onions and sesame seeds.
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Absolutely delicious! Thank you for sharing.
I always use the Huy Fong chili garlic sauce!
What kind chili garlic sauce did you use?