Eggplant Tofu & Super Greens

I’m back on the copycat trail with these dupes of my favorite recipes from Panda Express.

Eggplant Tofu is the plant-based star of the show, especially when I’m craving something tangy, slightly sweet, and totally filling. Super Greens are simply broccoli, cabbage and kale, sautéed, steamed and tossed in a light, tasty sauce—simply delicious.

Save some steps and time by using Melissa’s Organic Extra Firm Pressed Tofu in the eggplant dish. Add variety and color, with more tenderness and less seeds, by subbing in Chinese eggplant. And try these gourmet Long Sweet Peppers in place of conventional red bells.

With Super Greens on the side, these two recipes are fiber-rich, brightly colored, and supremely satisfying. Add some steamed brown rice (or quinoa), and this meal dupe is complete and ready to enjoy.

Eggplant Tofu

Ingredients

For the tofu:
½ cup vegetable or olive oil
4 cups Chinese eggplant, cubed
2 packages Melissa’s Organic Extra Firm Pressed Tofu, cubed
2 cups Long Sweet Peppers, chopped
1 ½ tablespoons garlic, minced
1 ¼ tablespoon ginger, minced
Pinch of crushed red pepper flakes
¼ cup bulb green onions (green part only), chopped

For the sauce:
½ cup vegetable broth or water + vegetable bouillon cube
1/4 cup tamari or soy sauce
1 ½ tablespoons brown sugar
1 ½ tablespoons sesame oil
1 tablespoon Costa Azul hot sauce
1 tablespoon cornstarch or arrowroot powder
2 tablespoons water

Directions

Make the sauce by placing all the sauce ingredients in a bowl and whisk together until combined. Set aside.

In a wok or large sauté pan over medium-high heat, heat ½ tablespoon of oil and stir fry the garlic, ginger and crushed red pepper flakes for ½ a minute. Remove from pan and set aside.

Heat up 2-3 tablespoons of the oil. Add the cubed tofu and stir fry until light brown in color, about 3-4 minutes. Remove the tofu from the pan and blot out the excess oil on paper towels.

Add 2-3 tablespoons of the oil to the pan and stir fry the cubed eggplant for 4-5 minutes until softened. Remove the eggplant from the pan and blot out some of the excess oil on paper towels.

Stir fry the chopped peppers in 1 tablespoon of the oil for about 2 minutes. Remove from the pan and blot out the excess oil on paper towels.

To thicken the sauce, mix the cornstarch (or arrowroot powder) with the water and whisk together until combined. Then whisk this mixture into the sauce. Add the sauce to the pan and cook over medium-high heat for about a minute until thickened.

Add the stir-fried garlic, ginger and crushed red pepper mixture to the sauce. Add the tofu, eggplant and peppers to the pan and stir to combine. Garnish with chopped green onions and serve.

Super Greens

Ingredients:
3 cups organic kale, rough chopped
3 cups organic broccoli florets, bite-sized
3 cups organic cabbage, rough chopped
2 tablespoons plant-based butter
2 tablespoons tamari or soy sauce
2 cloves garlic, minced
1 teaspoon ginger, minced
Pinch of crushed red pepper flakes
½ cup water

Directions:

Add the plant-based butter, garlic, ginger and crushed red pepper flakes to a sauté pan or wok. Stir fry for about 1 minute, then add the water and tamari sauce.

Add in the broccoli, then the cabbage, and top off with the kale. Cover the pan and steam the vegetables for about 4 minutes until the broccoli is tender, but still firm. Stir to combine the vegetables with the sauce and serve.