Panda Express's Eggplant Tofu (Copycat Recipe)

This delightful dish features tender eggplant and soft tofu, stir-fried to perfection in a savory sauce that balances sweet and spicy notes. The combination of garlic, ginger, and soy sauce creates a rich flavor profile, while the vibrant colors of the vegetables make it visually appealing. This recipe is vegan and gluten-free, making it suitable for a variety of dietary preferences.

Ingredients:

• 1 medium eggplant, cut into bite-sized pieces
• 14 oz firm tofu, drained and cubed
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 bell pepper, sliced
• 1/4 cup soy sauce
• 2 tablespoons sugar
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 green onions, chopped
• Sesame seeds for garnish

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and fry until golden brown on all sides. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
4. Add the eggplant and bell pepper to the skillet, stirring frequently until the vegetables are tender, about 5-7 minutes.
5. In a small bowl, mix together the soy sauce, sugar, and rice vinegar. Pour this sauce over the vegetables in the skillet.
6. Add the fried tofu back into the skillet and stir to combine. Cook for an additional 2-3 minutes.
7. Stir in the cornstarch mixture to thicken the sauce, cooking for another minute until the sauce is glossy.
8. Remove from heat and garnish with chopped green onions and sesame seeds before serving.