• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Szechwan Eggplant and Tofu

  • Recipe Submitted by on

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)




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 &

Serves 4.

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