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January 2019

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Szechwan Eggplant Tofu Recipe

Szechwan Eggplant Tofu recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Szechwan Eggplant Tofu recipe  PDF


3 tb Soy sauce
1/4 c Dry sherry or Chinese rice
wine 1 tb White or brown sugar
1 tb Cider vinegar
3 tb Cornstarch
2 tb Peanut oil
1 md Onion, thinly sliced
1 lg Eggplant, cut into strips,
thinly 3/4 ts Salt
2 tb Minced garlic
1 tb Minced fresh ginger
1/4 ts Black pepper
Cayenne pepper to taste 3 Cakes firm tofu, cut into
strips 8 Scallions: greens minced,
whites in strips, keep separate 1 bn Cilantro, minced (optional)
SZECHWAN EGGPLANT and amp 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 and amp whisk till dissolved. Set aside. Heat a large wok over a high flame. Add oil and amp onion and amp stir fry for about a minute. Add eggplant and amp salt and amp stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger and amp black pepper and amp cayenne. Cook a few minutes more. Add tofu and amp scallion bottoms. Stir the bowl of liquid that has been set aside and amp add to the wok. Mi well and amp stir fry for another few minutes till the sauce is thickened. Remove from the heat and amp serve over rice topped with scallion greens and amp cilantro. Serves 4.

Szechwan Eggplant Tofu recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.5 Rating 4.5
367 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Szechwan Eggplant Tofu recipe  PDF   Rice recipes RSS   New

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