Szechwan Eggplant And Tofu
Description
This classic Szechwan dish is a vibrant, savory stir-fry that highlights the natural textures of tender eggplant and chewy firm tofu. The vegetables are wok-fried until soft and infused with a fragrant sauce made from soy, vinegar, sherry, and a hint of sugar. Aromatics like minced garlic, fresh ginger, and a kick of cayenne pepper provide the signature spicy and numbing depth associated with Szechwan cuisine. It is a quick, plant-based meal that pairs perfectly with steamed rice to soak up the glossy, savory sauce.Directions
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In a liquid-measuring cup, combine soy sauce, cider vinegar, sherry, and sugar.
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Add enough water to the sauce mixture to make a total of 1 cup of liquid.
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Place cornstarch in a small bowl, pour in the liquid mixture, and whisk until the cornstarch is fully dissolved. Set aside.
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Heat a large wok over high flame and add peanut oil.
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Add sliced onion and stir-fry for about 1 minute until fragrant.
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Add eggplant strips and salt, stir-frying for 8 to 10 minutes until the eggplant is soft and tender.
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Add minced garlic, ginger, black pepper, and cayenne pepper; cook for a few more minutes, stirring constantly.
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Add tofu strips and scallion whites to the wok.
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Stir the reserved sauce mixture to re-suspend the cornstarch, then pour it into the wok.
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Mix well and stir-fry for another few minutes until the sauce thickens and coats the vegetables and tofu.
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Remove from heat and serve immediately over rice, topped with minced scallion greens and cilantro.
Nutrition Facts
Servings 1 cups
- Amount Per Serving
- Calories 25.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 634.3mg27%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 0.2g1%
- Sugars 0.1g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
