Szechwan Eggplant and Tofu
| Yield: | 4 Servings |
| Categories: | Chinese, Vegetarian, Vegan |
| 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) |
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