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Title: Szechwan Eggplant and Tofu
Categories: Chinese
Yield: 4 Servings
| 3 | tb | Soy sauce |
| 1/4 | c | Dry sherry or Chinese rice wine |
| 1 | tb | White or brown sugar |
| 1 | tb | Cider vinegar |
| 3 | tb | Cornstarch |
| 2 | tb | Peanut oil |
| 1 | md | Onion, thinly sliced |
| 1 | lg | Eggplant, cut into strips, thinly |
| 3/4 | ts | Salt |
| 2 | tb | Minced garlic |
| 1 | tb | Minced fresh ginger |
| 1/4 | ts | Black pepper |
| Cayenne pepper to taste | ||
| 3 | Cakes firm tofu, cut into strips | |
| 8 | Scallions: greens minced, whites in strips, keep separate | |
| 1 | bn | Cilantro, minced (optional) |
SZECHWAN EGGPLANT & 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 & 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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