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Szechwan Eggplant and Tofu

Yields:4 servings
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Recipe Cooking TimePreparation15 minutes
Cooking20 minutes
Ready In35 minutes
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Ingredients

3 tablespoons soy sauce
1/4 cup sherry dry or Chinese rice wine
1 tablespoon sugar white or brown
1 tablespoon cider vinegar
3 tablespoons cornstarch
2 tablespoons peanut oil
1 medium onion thinly sliced
1 large eggplant cut into strips, thinly
3/4 teaspoon salt
2 tablespoons garlic minced
1 tablespoon ginger fresh, minced
1/4 teaspoon black pepper
1 x cayenne pepper to taste
3 cakes tofu cut into strips
8 each scallions, spring or green onions greens minced, whites cut in strips, keep separate
1 bunch cilantro minced, optional

Directions

Sauce: 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 and whisk till dissolved.

Set aside.

Heat a large wok over a high flame.

Add oil and onion and stir fry for about a minute.

Add eggplant and salt and stir fry for 8 to 10 minutes till the eggplant is soft.

Add garlic, ginger and black pepper and cayenne.

Cook a few minutes more.

Add tofu and scallion bottoms.

Stir the bowl of liquid that has been set aside and add to the wok.

Mix well and stir fry for another few minutes till the sauce is thickened.

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

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azdfh

Member Review

*****

Angel Hair with Tomatoes, Basil and Garlic

Great Recipe! Easy Pasta dish bursting with flavor! Highly recommend!

Reviewed by azdfh