- 3 tbsp soy sauce
- 2 tbsp minced garlic
- 1/4 cup dry sherry or chinese rice wine
- 1 tbsp minced fresh ginger
- 1/4 tsp black pepper
- 1 tbsp white or brown sugar
- cayenne pepper to taste
- 1 tbsp cider vinegar
- 3 cakes firm tofu, cut into strips
- 3 tbsp cornstarch
- 2 tbsp peanut oil
- 8 minced green scallions
- 1 medium onion, thinly sliced-whites in strips, separate
- 1 large eggplant, cut into thin strips,
- 1 bunch minced cilantro
- 3/4 tsp salt
To make Szechuan eggplant and tofu, we will start off by making the sauce. First combine soy sauce, vinegar, sherry and 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 and whisk till dissolved. Set aside.
Now, heat a large wok over a high flame. Add oil and onion and stir-fry for about a minute. Add the eggplant, salt and stir-fry for 8 to 10 minutes till the eggplant is soft. Add Garlic, ginger, black pepper and cayenne. Cook for a few minutes more. Add in the tofu and scallion bottoms.
Stir the bowl of liquid that has been set aside and add to the wok. Mix well and stir-fry for another few minutes till the sauce has thickened.
Lastly, remove from the heat and serve over white rice topped with scallion greens and cilantro. Ideal as a main dish or accompaniment.