Szechwan Eggplant and Tofu

40 minutes Prep: 25 minutes Cook: 15 minutes

123 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3	tablespoons	soy sauce
1/4	cup	sherry	dry or chinese rice wine
1	tablespoon	brown sugar	or white
1	tablespoon	cider vinegar
3	tablespoons	cornstarch
2	tablespoons	peanut oil
1	medium	onion	thinly
1	large	eggplant	cut into strips, thin
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	each	tofu cakes	cut into strips
8	each	scallions, spring or green onions	greens, whites in strips, keep separate
1	bunch	cilantro	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 & 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.

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Nutrition Facts

Serving Size 95g

Amount per Serving

Calories 123 49% of calories from fat

	% Daily Value*
Total Fat 7.0g	10%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 1127mg	47%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	6%
Sugars 4.0g
Protein 2.0g	4%

Vitamin A	6%		Vitamin C	15%
Calcium	4%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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