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!
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💗 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!
❓ Recipe FAQS
Szechuan sauce is usually made of soy sauce, rice vinegar, garlic, ginger, and sometimes a sweetener like sugar or maple syrup, chili oil, Chinese spices, and cornstarch to thicken.
Szechuan has a flavor that is a combination of spicy, and salty, with a hint of sweetness to balance the other flavors.
Depending on whether you’re making your own sauce at home, or buying a store-bought version it is usually vegan. Some sauces mix in chicken broth to thin out the sauce, in which case it wouldn’t be vegan. If buying a sauce always look at the ingredient label.
💭 Expert Tips
- Chop the eggplant and tofu into equal size pieces.
- Make sure that the tofu and eggplant are evenly coated in the cornstarch on all sides.
- Keep the skillet to medium to medium-high heat. Don’t heat on high which can cause the eggplant and tofu to burn.
- Be sure to cook the tofu and eggplant on all sides.
- When adding the sauce to the pan, it will thicken quickly. Stir consistently, and remove from the heat as soon as you notice the sauce begins to thicken.
📖 Variations
Add More Vegetables: Easily amp up the vegetables in this recipe by adding onions, bell peppers, carrots, mushrooms, or cabbage.
Fresh Ginger: Feel free to use grated ginger instead of ginger paste.
More Spices: Add some Szechuan peppercorns or chili flakes to the sauce for added spice.
👩🍳 Serving Suggestions
Serve with a side of white or brown rice, or for added protein serve with cooked quinoa. Garnish with cilantro and sesame seeds.
❄️ Store and Keep
Store: Allow the eggplant and tofu to come to room temperature. Transfer to an airtight container.
Keep: Store in the refrigerator for up to 4 days.
Reheat: Warm in the microwave or transfer to a skillet to heat.
😋 More Vegan Asian Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook for more family-friendly vegan recipes!
Recipe
Szechuan Tofu and Eggplant
Ingredients
- 14 ounce extra firm tofu drained and pressed
- 1 medium eggplant
- ⅔ cup corn starch
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 teaspoon sesame oil
Szechuan Sauce
- ¼ cup vegetable stock
- 2 tablespoon soy sauce
- 2 tablespoon rice wine vinegar
- 1 teaspoon lemon juice
- 2 tbsp corn starch
- 2 teaspoon harissa
- 2 cloves garlic minced
- 1 tablespoon ginger paste
- 1 tsp sesame oil
For Serving
- 3 cups cooked white or brown rice
- ¼ cup cilantro chopped
Instructions
- Remove the tofu from the package, drain water, and press tofu for 20 minutes.
- Wash the eggplant. Cut into small cubes, and toss with ⅓ cup of corn starch, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Set aside.
- Add 1 teaspoon of sesame oil to a large saucepan on medium heat. Add the eggplant to the pan in a single layer. Cook for 3 minutes on all sides or until golden brown and crispy. Transfer the cooked eggplant to a bowl, and set aside.
- Once the tofu has been pressed, cut it into small cubes. Toss with ⅓ cup of corn starch, ¼ teaspoon salt, and ¼ teaspoon pepper.
- 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.
- In a small bowl, whisk together the vegetable stock, soy sauce, rice wine vinegar, lemon juice, and 2 tablespoon of corn starch. Set aside.
- 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.
- Add in the cooked eggplant and tofu. Toss in the sauce.
- Serve with a side of cooked rice, and top with fresh chopped cilantro. Enjoy!
Video
Notes
- Nutrition facts are calculated without rice.
- Chop the eggplant and tofu into equal size pieces.
- Make sure that the tofu and eggplant are evenly coated in the cornstarch on all sides.
- Keep the skillet to medium to medium-high heat. Don’t heat on high which can cause the eggplant and tofu to burn.
- Be sure to cook the tofu and eggplant on all sides.
- When adding the sauce to the pan, it will thicken quickly. Stir consistently, and remove from the heat as soon as you notice the sauce begins to thicken.
- Store in the refrigerator for up to 5 days.
Elaine
Spicy food lover here, and this one hit the mark! I used fresh ginger as I happened to have some, but will look for the ginger paste when I make it again. Thanks!
Tayler Ross
We had this tofu and eggplant for dinner last night and OMG was it delicious! It’s definitely going on our regular rotation!
Andrea
I am loving all the flavors in this dish. It’s simple to make and perfect for weeknight meal.
Gina
I have been looking for new tofu recipes to try and came across this. Wow! What a delicious recipe! It was easy to make and so tasty!
Tavo
I just finished making this tofu recipe, and it is so good! I love spicy pesto. I paired it with steamed Jasmine rice, and it was perfect!