Szechuan Tofu and Eggplant

Crispy tofu and eggplant are tossed in a spicy sauce in this Chinese Szechuan Tofu and Eggplant! This recipe has a perfect balance of spices. It’s a healthy version of Chinese take-out that’s prepared in one pan!

Crispy tofu and eggplant is a complementary pairing that’s made even better when tossed in a spicy Szechuan sauce. This recipe is a copycat version of the Panda Express Eggplant Tofu dish, only it’s so much healthier, while still remaining true to all of the flavors.

The key to making the tofu and eggplant crispy is tossing them in cornstarch, with a simple salt and pepper seasoning, and crisping them in the pan separately with a small amount of sesame oil.

What makes this recipe healthier than the one at Panda Express is that it has much less oil! Most recipes that call for crisping tofu and eggplant require an inch of peanut oil to achieve a deep-fried effect. This recipe on the other hand only uses 3 teaspoons of sesame oil total.

If you’re looking for a healthy take on the popular restaurant chain dish, this Szechuan Tofu and Eggplant is the one to try!

💗 Why You’ll Love This Szechuan Tofu and Eggplant

• Vegan and Gluten-Free
• Less Oil
• One Pan Meal
• Spicy Szechuan Sauce
• Easy to Make
• Healthy Copycat Panda Express Eggplant Tofu

🥣 Ingredients and Notes

Extra Firm Tofu: Make sure to use firm or extra-firm tofu. Always press your tofu for a minimum of 20 minutes by using a tofu press, wrapping the tofu in a dish towel or paper towel, and placing a heavy object on top.

Eggplant: Use a medium-sized eggplant. Wash and cut off the top before dicing into small cubes.

Cornstarch: The key to crisping the tofu and eggplant is to coat both in cornstarch before cooking in your sauté pan. Make sure you get an even coat on all sides. You’ll need ⅓ cup of corn starch for the eggplant, ⅓ cup for the tofu, and an additional 2 tablespoons for the Szechuan sauce.

Salt and Pepper: Simply season the tofu and eggplant before cooking by adding a dash of salt and pepper.

Sesame Seed Oil: Any oil is fine to use, but sesame oil will give you a more authentic flavor. Plus, it smells divine! You’ll need 3 teaspoons in total.

Szechuan Sauce: The sauce is made by whisking together vegetable stock, soy sauce, rice wine vinegar, cornstarch, and lime or lemon juice. You’ll add some minced garlic, ginger, and Harissa to your pan before adding the liquid ingredients. For a hint of sweetness add a teaspoon of brown sugar or maple syrup.

📋 Instructions: Szechuan Tofu and Eggplant

Step 1: Remove the tofu from the package, drain water, and press the tofu for 20 minutes.

Step 2: Wash the eggplant. Cut into small cubes, and toss with ⅓ cup of cornstarch, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Set aside.

Step 3: Add 1 teaspoon of sesame oil to a large skillet on medium-high heat. Add the eggplant to the pan in a single layer. Stir-fry for 3 minutes on all sides or until golden brown and crispy. Transfer the cooked eggplant to a bowl, and set aside.

Step 4: Once the tofu has been pressed, cut it into small cubes. Toss with ⅓ cup of cornstarch, ¼ teaspoon salt, and ¼ teaspoon black pepper.

Step 5: Using the same sauté pan as the eggplant, add an additional teaspoon of sesame oil, then add the cubed tofu in a single layer. Cook over medium heat for about 3 minutes on all sides or until golden brown. Transfer the tofu from the pan after it’s cooked.

Step 6: In a small bowl, whisk together the vegetable stock, soy sauce, rice vinegar, lemon juice, and 2 tablespoon of cornstarch. Set aside.

Step 7: Using the same pan, add 1 teaspoon of sesame oil, minced garlic, ginger paste, and harissa. Cook for about 1 minute over low-medium heat until fragrant. Pour in the sauce and whisk together for about 1 minute or until the sauce thickens.

Step 8: Add in the cooked eggplant and tofu. Toss in the sauce to coat evenly.

Step 9: Serve with a side of cooked rice, and top with fresh chopped cilantro. Enjoy!