Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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