Szechwan Eggplant and Tofu Recipe


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Things You'll Need

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

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