Szechwan Eggplant And Tofu
Serving Size : 4
Ingredients for prepare Szechwan Eggplant And Tofu
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | tablespoons | Soy sauce |
| 1/4 | cup | Dry sherry or Chinese rice - wine |
| 1 | tablespoon | White or brown sugar |
| 1 | tablespoon | Cider vinegar |
| 3 | tablespoons | Cornstarch |
| 2 | tablespoons | Peanut oil |
| 1 | medium | Onion - thinly sliced |
| 1 | large | Eggplant, cut into strips - thinly |
| 3/4 | teaspoon | Salt |
| 2 | tablespoons | Minced garlic |
| 1 | tablespoon | Minced fresh ginger |
| 1/4 | teaspoon | Black pepper |
Cayenne pepper to taste
szechwan eggplant and tofu |
| 3 | | Cakes firm tofu - cut into |
recipe Szechwan Eggplant And Tofu
8 Scallions: greens minced - whites in strips, ke 1 bn Cilantro -
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minced (optional) SZECHWAN EGGPLANT & TOFU SAUCE: Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water
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to make up to 1 cup. Place cornstarch in a small bowl,
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pour in the liquid, pour on the liquid & whisk till dissolved. Set
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aside. Heat a large wok over a high flame. Add oil & onion & stir fry for about
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a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is
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soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more. Add tofu & scallion bottoms. Stir
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the bowl of liquid that has been set aside & add to the
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wok. Mix well & stir fry for another few minutes till the sauce
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is thickened. Remove from the heat & serve over rice topped with scallion greens & cilantro. Serves 4.
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