Spicy Eggplant with Tofu

Spicy Eggplant with Tofu

4.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.1
  • Total Fat: 11.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 730.7 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 5.1 g
  • Protein: 10.5 g

View full nutritional breakdown of Spicy Eggplant with Tofu calories by ingredient


I love this dish at Panda Express. This is my lower fat version...one of my favorites! I love this dish at Panda Express. This is my lower fat version...one of my favorites!
Number of Servings: 6


    2 lb eggplant, chinese or japanese
    1 lb firm tofu
    1 teaspoon garlic
    2 tablespoons olive oil
    green onion

    Spicy Sauce
    4 tablespoons oyster sauce
    4 tablespoons soy sauce
    4 tablespoons water
    2 tablespoons white vinegar
    2 tablespoons sugar
    1 tablespoon chili paste
    1 tablespoon sesame oil
    2 teaspoons cornstarch


1. Preheat oven to 375F.
2. Combine Spicy Sauce ingredients, whisk well and set aside
3. Slice tofu into desired size - you can cut squares, then cut crosswise, making triangles or into smaller retangles or squares (my preference).
4. Spray a baking sheet with non-stick spray and lay tofu out on the pan in a single layer. Bake for about 15-25 minutes or until slightly brown. I like mine a little crispy. You may also saute the tofu, but that requires extra oil and takes longer.
5. Cut eggplant to desired to desired size - I cut it into 1 - 1.5' slices, then cut those in half.
6. Heat the olive oil in a large pan over med-high heat, then add the eggplant, stirring quickly at first to spread the oil. It will seem like the oil is entirely absorbed, but this if fine. Continue to cook, stirring every few mintues until the eggplant is done. It like it a little bit mushy, but not falling apart. Add the garlic toward the end, in the last 5-10 minutes of cooking. Remove the eggplant to a bowl.
7. Stir the Spicy Sauce well, then add to the pan and cook for 5-10 minutes, until it begins to thicken.
8. Add eggplant and tofu and stir, about 30 seconds.
9. Top with green onions if desired. I've added bean sprouts to to the eggplant, toward the end of cooking with excellent results.
10. Serve over brown rice.

Serving Size: 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user MARLAHIKES.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    This was an awesome recipe!!! The tofu technique is something I plan on using the rest of my life, seriously. I am still looking to recreate this dish from my favorite Thai restaurant and this was different but very good! The only thing I changed was subbing the oyster sauce for vegan "oyster" sauce - 9/22/11

    Reply from MARLAHIKES (9/24/11)
    Thanks Amymylove! We also love the baked tofu, and sometimes cook it until really crisp for "chips". After posting this as a vegetarian recipe, I realized that oyster sauce wasn't vegetarian, but glad you were able to sub a vegan version. Thanks for the great review!

  • no profile photo

    Very Good
    Very good! - 3/9/19

  • no profile photo

    delish... ummm just like at panda express

    I baked the eggplant and tofu separately then mixxed in ducksouce and teriyaki souce along with green onion.
    - 1/24/12