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.
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|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4|
|Calories from Fat: 65 (38%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 202.4mg||7 %|
|Potassium 521.1mg||14 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 16.5g|
|Protein 3.1g||4 %|
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Calories per serving: 173
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