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Name: Szechwan Eggplant and Tofu
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 tb Cornstarch; 2 tb Peanut oil; 1 md Onion thinly sliced; 2 tb Garlic minced; 3 Cakes firm tofu cut into cubes; Cayenne pepper to taste; 1/4 c Dry sherry Chinese rice wine; 1 tb White sugar or brown sugar; 8 Scallions: greens minced; 1 bn Cilantro, fresh minced (optional); 3/4 ts Salt; 1/4 ts Black pepper; 3 tb Soy sauce; 1 lg Eggplant cut into strips; 1 tb fresh ginger Minced; 1 tb Cider vinegar

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INGREDIENTS

3 tb Cornstarch
2 tb Peanut oil
1 md Onion ; thinly sliced
2 tb Garlic ; minced
3 Cakes firm tofu ; cut into cubes
Cayenne pepper ; to taste
1/4 c Dry sherry ; Chinese rice wine
1 tb White sugar ; or brown sugar
8 Scallions: ; greens minced
1 bn Cilantro, fresh ; minced (optional)
3/4 ts Salt
1/4 ts Black pepper
3 tb Soy sauce
1 lg Eggplant ; cut into strips
1 tb fresh ginger ; Minced
1 tb Cider vinegar

Servings

INSTRUCTIONS

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.

NOTES

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Szechwan Eggplant and Tofu

3 tb Cornstarch
2 tb Peanut oil
1 md Onion thinly sliced
2 tb Garlic minced
3 Cakes firm tofu cut into cubes
 Cayenne pepper to taste
1/4 c Dry sherry Chinese rice wine
1 tb White sugar or brown sugar
8 Scallions: greens minced
1 bn Cilantro, fresh minced (optional)
3/4 ts Salt
1/4 ts Black pepper
3 tb Soy sauce
1 lg Eggplant cut into strips
1 tb fresh ginger Minced
1 tb Cider vinegar

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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Nutrition

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Serving Size: 1 Serving (238g)
Recipe Makes: 4

Calories: 173
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 173

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