Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) eggplant, cut into 1-inch pieces
- 14 oz (397 g) extra-firm tofu, pressed and cubed
- 2 cups (480 ml) neutral oil (for shallow-frying)
- 1 tsp kosher salt (for eggplant) + 1/2 tsp kosher salt (for batter)
- 1/2 cup (65 g) cornstarch (for tofu)
- Eggplant batter: 1/2 cup (65 g) cornstarch, 1/4 cup (30 g) all-purpose flour, 1 tsp baking powder, 1/2 cup (120 ml) cold water
- Sauce: 1/3 cup (80 ml) low-sodium soy sauce, 3 tbsp (45 ml) rice vinegar, 3 tbsp (38 g) packed light brown sugar, 1 tbsp (16 g) hoisin sauce, 1/2 cup (120 ml) water, 2 tsp cornstarch
- 5 garlic cloves, minced; 2 tsp grated ginger
- 1 small red bell pepper + 1 small green bell pepper, 1/2-inch pieces
- 4 scallions, sliced; 2 tsp toasted sesame oil (finish)
Do This
- 1. Press tofu 15 minutes; salt eggplant 10 minutes, then pat dry.
- 2. Whisk sauce (soy, vinegar, sugar, hoisin, water, cornstarch).
- 3. Mix eggplant batter; coat eggplant.
- 4. Fry battered eggplant at 350°F (177°C) until golden, 3–4 minutes; drain.
- 5. Coat tofu in cornstarch; fry at 350°F (177°C) until crisp, 4–5 minutes; drain.
- 6. Stir-fry garlic, ginger, and bell peppers 2 minutes.
- 7. Add sauce; simmer 30–60 seconds until glossy. Toss in eggplant and tofu; finish with scallions and sesame oil.
Why You’ll Love This Recipe
- That Panda-style texture: creamy, velvety eggplant plus crunchy-edged tofu in the same bite.
- Glossy, garlicky sauce: sweet-savory soy, bright vinegar, and lots of garlic that clings to everything.
- Weeknight friendly: restaurant vibes at home in under an hour, with straightforward steps.
- Customizable heat and veggies: easy to make mild, spicy, or packed with extra produce.
Grocery List
- Produce: 1 lb (450 g) eggplant, 1 small red bell pepper, 1 small green bell pepper, 5 garlic cloves, fresh ginger (at least a 2-inch knob), 4 scallions
- Dairy: none
- Pantry: extra-firm tofu (14 oz/397 g), low-sodium soy sauce, rice vinegar, light brown sugar, hoisin sauce, cornstarch, all-purpose flour, baking powder, toasted sesame oil, neutral frying oil (canola/vegetable/peanut), kosher salt, optional red pepper flakes
Full Ingredients
Main Ingredients
- Eggplant: 1 lb (450 g) eggplant (Chinese eggplant preferred), cut into 1-inch pieces
- Tofu: 14 oz (397 g) extra-firm tofu, drained
- Bell peppers: 1 small red bell pepper, cut into 1/2-inch pieces
- Bell peppers: 1 small green bell pepper, cut into 1/2-inch pieces
- Scallions: 4 scallions, thinly sliced (white and green parts separated)
Eggplant Pre-Salt (for better texture)
- 1 tsp kosher salt
Eggplant Batter (velvety fried coating)
- 1/2 cup (65 g) cornstarch
- 1/4 cup (30 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (120 ml) cold water
Tofu Coating
- 1/2 cup (65 g) cornstarch
- 1/2 tsp kosher salt
Garlicky Soy–Vinegar Sauce
- 1/3 cup (80 ml) low-sodium soy sauce
- 3 tbsp (45 ml) rice vinegar
- 3 tbsp (38 g) packed light brown sugar
- 1 tbsp (16 g) hoisin sauce
- 1/2 cup (120 ml) water
- 2 tsp cornstarch
- 1/2 tsp red pepper flakes (optional, for gentle heat)
Stir-Fry Aromatics and Finish
- 2 tbsp (30 ml) neutral oil (for stir-frying in the wok/pan)
- 5 garlic cloves, minced
- 2 tsp finely grated fresh ginger
- 2 tsp toasted sesame oil (stir in at the end)
For Frying and Serving
- About 2 cups (480 ml) neutral oil for shallow-frying (aim for a 1/2-inch / 1.25 cm depth in the pan)
- Steamed jasmine rice, for serving (optional)
- Toasted sesame seeds, for garnish (optional)
Step-by-Step Instructions
Step 1: Press the tofu and pre-salt the eggplant
Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels. Place it on a plate, set a small cutting board on top, and add a weight (a skillet or a couple of cans). Press for 15 minutes, then cut into 1-inch (2.5 cm) cubes.
Salt the eggplant: Put the eggplant pieces in a bowl and toss with 1 tsp kosher salt. Let sit for 10 minutes to draw out excess moisture. Rinse quickly under cool water, then pat very dry with towels. (Dry eggplant fries up lighter and absorbs less oil.)
Step 2: Whisk the sauce until smooth
In a small bowl or measuring cup, whisk together 1/3 cup (80 ml) soy sauce, 3 tbsp (45 ml) rice vinegar, 3 tbsp (38 g) brown sugar, 1 tbsp (16 g) hoisin, 1/2 cup (120 ml) water, 2 tsp cornstarch, and optional 1/2 tsp red pepper flakes.
Whisk until the cornstarch fully dissolves. Set the sauce near the stove so you can pour it in quickly later.
Step 3: Mix the eggplant batter and coat the eggplant
In a medium bowl, whisk together 1/2 cup (65 g) cornstarch, 1/4 cup (30 g) flour, 1 tsp baking powder, and 1/2 tsp kosher salt. Add 1/2 cup (120 ml) cold water and whisk until you have a smooth, thin batter (about the consistency of heavy cream).
Add the dried eggplant pieces and gently fold until every piece is coated. Let the coated eggplant sit for 2 minutes while you heat the oil; this helps the batter cling.
Step 4: Shallow-fry the eggplant until golden and velvety
In a wok or deep, heavy skillet, add enough neutral oil to reach about 1/2 inch (1.25 cm) depth (typically about 2 cups / 480 ml, depending on pan size). Heat over medium-high until the oil reaches 350°F (177°C).
Working in batches (do not crowd the pan), carefully add battered eggplant. Fry, turning once or twice, until lightly golden and tender, 3 to 4 minutes per batch. Transfer to a wire rack or paper towel-lined plate to drain.
Let the oil return to 350°F (177°C) between batches for consistent texture.
Step 5: Coat and fry the tofu until crisp
In a bowl, toss tofu cubes with 1/2 tsp kosher salt. Add 1/2 cup (65 g) cornstarch and toss gently until each cube is evenly coated. Shake off excess starch (too much can make the crust chalky).
Bring the oil back to 350°F (177°C). Fry tofu in batches until crisp and pale golden, 4 to 5 minutes, turning occasionally for even browning. Drain on a rack or paper towels.
Step 6: Stir-fry aromatics and peppers
Carefully pour off frying oil (or strain and save it once cooled). Wipe out the pan if needed. Add 2 tbsp (30 ml) neutral oil and heat over medium-high heat.
Add the white parts of the scallions, minced garlic, and grated ginger. Stir-fry until very fragrant but not browned, 20 to 30 seconds.
Add the red and green bell peppers. Stir-fry until crisp-tender, 2 minutes. You want them bright, slightly softened, and still snappy.
Step 7: Thicken the sauce, then toss everything together until glossy
Give the sauce another quick whisk (cornstarch settles fast), then pour it into the hot pan. Stir constantly until it bubbles and turns glossy, 30 to 60 seconds. The sauce should coat a spoon.
Add the fried eggplant and tofu and gently toss for 30 to 45 seconds, just until everything is coated and warmed through. Turn off the heat and stir in 2 tsp toasted sesame oil and the green parts of the scallions.
Serve immediately (best texture) on its own or with steamed jasmine rice. Garnish with toasted sesame seeds if you like.
Pro Tips
- Use Chinese eggplant if you can: it has thinner skin and a naturally creamier interior, which nails that velvety restaurant texture.
- Keep the oil at 350°F (177°C): cooler oil makes eggplant greasy; hotter oil browns the batter before the eggplant softens.
- Drain on a rack when possible: a wire rack keeps the crust crisp. Paper towels are fine, but the underside can steam-soften.
- Whisk the sauce right before pouring: cornstarch drops to the bottom; re-whisking prevents lumps and ensures quick thickening.
- Toss gently: fried eggplant is tender. Use a wide spatula and fold rather than aggressively stirring.
Variations
- Spicy Panda-style: add 1 tbsp (15 g) chili garlic sauce to the sauce and increase red pepper flakes to 1 tsp.
- Gluten-free: use tamari in place of soy sauce and confirm your hoisin is gluten-free (or swap hoisin with 1 tbsp (12 g) brown sugar plus 1 tsp (5 ml) extra vinegar).
- Lighter (less frying): air-fry tofu at 400°F (204°C) for 12–14 minutes (shake halfway) and air-fry battered eggplant in a single layer at 400°F (204°C) for 10–12 minutes, spraying lightly with oil. Sauce and toss as written.
Storage & Make-Ahead
This dish is crispiest right after cooking, but leftovers are still delicious. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 400°F (204°C) for 10–12 minutes, or in an air fryer at 375°F (191°C) for 6–8 minutes, until hot and slightly re-crisped. For make-ahead, you can (1) press and cube tofu up to 24 hours in advance, (2) chop peppers and aromatics up to 24 hours in advance, and (3) whisk the sauce up to 3 days ahead (store covered in the fridge; whisk again before using).
Nutrition (per serving)
Approximate, for 1 of 4 servings (without rice): Calories: 470; Protein: 18 g; Carbohydrates: 58 g; Fat: 20 g; Fiber: 7 g; Sugars: 15 g; Sodium: 980 mg.
