Szechwan Eggplant & Tofu

Name: Szechwan Eggplant and Tofu
Yield: 4
Cuisine: Chinese
Ingredients: soy sauce, tamari; sherry; brown sugar; apple cider vinegar; cornstarch; peanut oil; onions; eggplant; salt; garlic; ginger; black pepper; cayenne pepper; tofu cakes; scallions, spring or green onions; cilantro

Submitted by jkerekes

YIELD

4 servings

PREP

25 min

COOK

15 min

READY

40 min

Ingredients

TABLESPOONS SOY SAUCE, TAMARI

CUP SHERRY
dry or chinese rice wine *

TABLESPOON BROWN SUGAR
or white

TABLESPOON APPLE CIDER VINEGAR

TABLESPOONS CORNSTARCH

TABLESPOONS PEANUT OIL

MEDIUM ONIONS
thinly

LARGE EGGPLANT
cut into strips, thin *

TEASPOON SALT

TABLESPOONS GARLIC
minced

TABLESPOON GINGER
fresh, minced

TEASPOON BLACK PEPPER

X CAYENNE PEPPER
to taste *

EACH TOFU CAKES
cut into strips *

EACH SCALLIONS, SPRING OR GREEN ONIONS
greens, whites in strips, keep separate

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.