Szechwan Eggplant & Tofu
Yield
4 servingsPrep
25 minCook
15 minReady
40 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 |
brown sugar
or white |
|
| 1 | tablespoon |
apple cider vinegar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
peanut oil
|
|
| 1 | medium |
onions
thinly |
|
| 1 | large |
eggplant
cut into strips, thin |
*
|
| ¾ | teaspoon |
salt
|
|
| 2 | tablespoons |
garlic
minced |
|
| 1 | tablespoon |
ginger
fresh, minced |
|
| ¼ | 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
soy sauce, tamari
|
|
| 59 | ml |
sherry
dry or chinese rice wine |
*
|
| 15 | ml |
brown sugar
or white |
|
| 15 | ml |
apple cider vinegar
|
|
| 45 | ml |
cornstarch
|
|
| 3E+1 | ml |
peanut oil
|
|
| 1 | medium |
onions
thinly |
|
| 1 | large |
eggplant
cut into strips, thin |
*
|
| 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 | 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 until 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 until 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 until the sauce is thickened.
Remove from the heat & serve over rice topped with scallion greens & cilantro.
Serves 4.
