->Szechuan Tofu 03 <-

(Serves 4)

3 tablespoons soy sauce

2 tablespoons minced garlic

1/4 cup dry sherry or Chinese rice wine

1 tablespoon minced fresh ginger

1/4 tsp black pepper

1 tablespoon white or brown sugar

cayenne pepper to taste

1 tablespoon cider vinegar

3 Cakes firm tofu, cut into strips

3 tablespoons cornstarch

2 tablespoons peanut oil

8 scallions: greens minced, whites in strips, keep separate

1 medium onion, thinly sliced

1 large eggplant, cut into strips, thinly

1 bunch cilantro, minced

3/4 tsp salt 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

8 to

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.