Szechwan Eggplant (Aubergine) and Tofu Recipe

Name: Szechwan Eggplant (Aubergine) and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons soy sauce; ¼ cup dry sherry or ¼ cup rice wine; 1 tablespoon sugar (white or brown); 1 tablespoon cider vinegar; 3 tablespoons cornstarch; 2 tablespoons peanut oil; 1 medium onion, sliced; 1 large eggplant, cut into strips; ¾ teaspoon salt; 2 tablespoons garlic; 1 tablespoon ginger, minced; ¼ teaspoon pepper; cayenne; 3 pieces firm tofu, cut into strips; 8 scallions, greens minced, white part cut in strips (keep separate)

Servings: persons

3 tablespoons soy sauce
¼ cup dry sherry or ¼ cup rice wine
1 tablespoon sugar (white or brown)
1 tablespoon cider vinegar
3 tablespoons cornstarch
2 tablespoons peanut oil
1 medium onion, sliced
1 large eggplant, cut into strips
¾ teaspoon salt
2 tablespoons garlic
1 tablespoon ginger, minced
¼ teaspoon pepper
cayenne
3 pieces firm tofu, cut into strips
8 scallions, greens minced, white part cut in strips (keep separate)

1
Combine soy sauce, sherry, sugar and vinegar in a measuring cup.
2
Add water to make 1 cup.
3
Put cornstarch in a small bowl, pour in liquid, and whisk till dissolved.
4
Set aside.
5
Heat large wok (or frying pan) over high flame.
6
Add oil and onion, stir fry 1 minute.
7
Add eggplant and salt, stir fry 8 to 10 minutes.
8
,till eggplant is soft.
9
Add garlic, ginger, pepper, and cayenne.
10
Cook a few minutes more.
11
Add tofu and scallion bottoms.
12
Stir the bowl of liquid (step 1) from the bottom, using the whisk, and add to the wok.
13
Mix well, and stir fry another few minutes, until sauce is thick.
14
Remove from heat, serve over rice, topped with minced scallion greens and fresh cilantro.
15
Enjoy!

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons soy sauce, ¼ cup dry sherry or ¼ cup rice wine, 1 tablespoon sugar (white or brown), 1 tablespoon cider vinegar, and more.

Yes, Szechwan Eggplant (Aubergine) and Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Szechwan Eggplant (Aubergine) and Tofu

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