Sichuan Eggplant & Tofu
Chinese vegetarian eggplant and tofu stir-fry. Asian sweet and sour flavor.
Yield
4 servingsPrep
15 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
soy sauce, tamari
|
|
| ¼ | cup |
sherry
dry or Chinese rice wine |
*
|
| 1 | tablespoon |
sugar
white or brown |
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | medium |
onions
thinly sliced |
|
| 1 | large |
eggplant
cut into strips, thinly |
*
|
| ¾ | teaspoon |
salt
|
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | tablespoon |
ginger
fresh, minced |
|
| ¼ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
soy sauce, tamari
|
|
| 59 | ml |
sherry
dry or Chinese rice wine |
*
|
| 15 | ml |
sugar
white or brown |
|
| 15 | ml |
apple cider vinegar
|
|
| 45 | ml |
cornstarch
|
|
| 3E+1 | ml |
peanut oil
|
|
| 1 | medium |
onions
thinly sliced |
|
| 1 | large |
eggplant
cut into strips, thinly |
*
|
| 3.8 | ml |
salt
|
|
| 3E+1 | ml |
garlic
minced |
|
| 15 | ml |
ginger
fresh, minced |
|
| 1.3 | ml |
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 until 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 until 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 until the sauce is thickened.
Remove from the heat and serve over rice topped with scallion greens and cilantro.
