Szechwan Eggplant & Tofu Recipe

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Szechwan Eggplant & Tofu Ingredients

3 tbsp soy sauce
1/4 cup dry sherry or chinese rice wine
1 tbsp white or brown sugar
1 tbsp cider vinegar
3 tbsp cornstarch
2 tbsp peanut oil
1 medium onion, thinly sliced
1 large eggplant, cut into strips, thinly
3/4 tsp salt
2 tbsp minced garlic
1 tbsp minced fresh ginger
1/4 tsp black pepper
1 cayenne pepper to taste
3 cakes firm tofu, cut into strips
8 scallions: greens minced, whites in, strips, keep sep
1 bunch cilantro, minced (optional)

A Recipe for
Szechwan Eggplant & Tofu

A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate."
Author Unknown

There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will.
Robert Frost

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This Recipe for Szechwan Eggplant & Tofu is one of thousands in the Recipes-to-go Asian Cookbook.

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Jewish Proverb

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

I'm like old wine. They don't bring me out very often, but I'm well preserved.
Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991

This is a recipe for Szechwan Eggplant & Tofu from the recipe cookbook of Recipes-to-go (Asian)

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Szechwan Eggplant & Tofu recipe - a tasty recipe for you to add to your collection!
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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

A bagel is a doughnut with the sin removed.
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Szechwan Eggplant & Tofu

Never serve oysters in a month that has no paycheck in it.
P. J. O'Rourke

Szechwan Eggplant & Tofu Directions

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.

Serves: 4

Szechwan Eggplant & Tofu Recipe brought to you by Recipes To-Go

Szechwan Eggplant & Tofu Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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