Szechwan Eggplant and Tofu
Ingredients
- 3 tblsp soy sauce
- 2 tblsp minced garlic
- 1/4 cup dry sherry or Chinese rice wine
- 1 tblsp minced fresh ginger
- 1/4 tsp black pepper
- 1 tblsp white or brown sugar
- cayenne pepper to taste
- 1 tblsp cider vinegar
- 3 cakes firm tofu, cut into strips
- 3 tblsp cornstarch
- 2 tblsp peanut oil
- 8 scallions: greens minced, whites in strips, keep separate
- 1 medium onion, thinly sliced
- 1 large eggplant, cut into strips, thinly
- 1 bunch cilantro, minced (optional)
- 3/4 tsp salt
Instructions
(Serves 4). 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 till dissolved. Set aside. Heat a large wok over a high flame. Add oil and onion & stir fry for about a minute. Add eggplant and salt & stir fry for 8 to 10 minutes till 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 & stir fry for another few minutes till the sauce is thickened. Remove from the heat and serve over rice topped with scallion greens and cilantro.
