Szechwan Eggplant & Tofu

Ingredients

some cilantro
45 ml soy sauce
60 ml dry sherry
16 ml cider vinegar
24 gr cornstarch
30 ml peanut oil
1 slice onion
1 slice eggplant
2 gr salt
18 gr garlic
16 gr ginger
3 slices cakes firm tofu
8 slices scallions greens

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.