Szechwan eggplant & tofu
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Szechwan eggplant & tofu
  Eggplant    Tofu    Chinese    Vegetables  
Last updated 6/12/2012 1:26:03 AM. Recipe ID 60272. Report a problem with this recipe.
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      Title: Szechwan eggplant & tofu
 Categories: Chinese, Vegetables
      Yield: 4 Servings
 
      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)
 
  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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Recipe ID 60272 (Apr 03, 2005)

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