Szechwan Eggplant and Tofu

Recipe Ingredients

3 tablespoons	45ml	Soy sauce
1/4 cup	59ml	Dry sherry or Chinese rice - wine
1 tablespoon	15ml	White or brown sugar
1 tablespoon	15ml	Cider vinegar
3 tablespoons	45ml	Cornstarch
2 tablespoons	30ml	Peanut oil
1 tablespoon	15ml	Onion - thinly sliced (medium)
1 tablespoon	15ml	Eggplant - cut into strips, (large) thinly
3/4 teaspoon	3.8ml	Salt
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Minced fresh ginger
1/4 teaspoon	1.3ml	Black pepper
		Cayenne pepper to taste
3		Cakes firm tofu - cut into
8		Scallions: greens minced - whites in strips
1		Cilantro - minced (optional)

Recipe Instructions

SZECHWAN EGGPLANT and 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 and whisk till dissolved. Set aside.

Heat a large wok over a high flame. Add oil and onion and stir fry for about a minute. Add eggplant and salt and stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger and black pepper and cayenne. Cook a few minutes more.

Add tofu and scallion bottoms. Stir the bowl of liquid that has been set aside and add to the wok. Mix well and stir fry for another few minutes till the sauce is thickened.

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

Source:
Cook's Illustrated 5/6/93

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