Side Pannel
Szechwan Eggplant and Tofu
Szechwan Eggplant and Tofu
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Chinese
Ingredients List
- 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)
Directions
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.
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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