Szechwan Eggplant And Tofu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Chinese | Chinese, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 3 | T | Soy sauce |
| 1/4 | c | Dry sherry or Chinese rice |
| wine | ||
| 1 | T | White or brown sugar |
| 1 | T | Cider vinegar |
| 3 | T | Cornstarch |
| 2 | T | Peanut oil |
| 1 | Onion, thinly sliced | |
| 1 | Eggplant, cut into strips | |
| thinly | ||
| 3/4 | t | Salt |
| 2 | T | Minced garlic |
| 1 | T | Minced fresh ginger |
| 1/4 | t | Black pepper |
| Cayenne pepper to taste | ||
| 3 | Cakes firm tofu, cut into | |
| strips | ||
| 8 | Scallions: greens minced | |
| whites in strips keep | ||
| separate | ||
| 1 | Cilantro, minced optional |
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 331
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 0mg
Sodium: 1101.9mg
Potassium: 278.3mg
Carbohydrates: 18.9g
Fiber: 1.4g
Sugar: 3.7g
Protein: 12.8g