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Recipe Category: Tofu
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Szechuan Eggplant And Tofu Recipe
Ingredients
Serving Size : 4
- 3 tablespoons soy sauce
- 1/4 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
- 3/4 teaspoon salt
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 1/4 teaspoon black pepper
- cayenne pepper to taste
- 3 cakes firm tofu – cut into
- 8 scallions: greens minced – whites in strips, cilantro – minced (optional)
Method
- Szechuan EGGPLANT and TOFU 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.
- Serves 4.
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