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Szechwan Eggplant And Tofu

Make Szechwan Eggplant And Tofu at home with Soy Sauce, Garlic, Dry Sherry Or Chinese Rice Wine, Fresh Ginger, and Black Pepper. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 2 tbsp
• 1/4 cup
• 1 tbsp
• 1/4 tsp
• 1 tbsp
• Cayenne Pepper
• 1 tbsp
• 3
• 3 tbsp
• 2 tbsp
• 8
• 1
• 1
• 1 bunch
• 3/4 tsp

Method (preview)

1. 1

   Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup.

2. 2

   Add enough water to make up to 1 cup.

3. 3

   Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved.

4. 4

   Set aside.

5. 5

   Heat a large wok over a high flame.

6. 6

   Add oil & onion & stir fry for about a minute.

7. 7

   Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft.

8. 8

   Add garlic, ginger & black pepper & cayenne.

9. 9

   Cook a few minutes more.

10. 10

    Add tofu & scallion bottoms.

11. 11

    Stir the bowl of liquid that has been set aside & add to the wok.

12. 12

    Mix well & stir fry for another few minutes till the sauce is thickened.

13. 13

    Remove from the heat & serve over rice topped with scallion greens

14. 14

    & cilantro.