Szechwan eggplant & tofu

Yield: 4 Servings

Measure Ingredient
3 tablespoons Soy sauce
¼ cup Dry sherry or Chinese rice wine
1 tablespoon White or brown sugar
1 tablespoon Cider vinegar
3 tablespoons Cornstarch
2 tablespoons Peanut oil
1 medium Onion, thinly sliced
1 large Eggplant, cut into strips, thinly
¾ teaspoon Salt
2 tablespoons Minced garlic
1 tablespoon Minced fresh ginger
¼ teaspoon Black pepper
\N \N Cayenne pepper to taste
3 \N Cakes firm tofu, cut into strips
8 \N Scallions: greens minced, whites in strips, keep separate
1 bunch Cilantro, minced (optional)



Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup.

Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved.

Set aside.

Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more.

Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened.

Remove from the heat & serve over rice topped with scallion greens & cilantro.

Serves 4.

Similar recipes