Szechwan Eggplant Aubergine and Tofu

Ingredients:

• 3 tablespoons soy sauce
• 1/4 cup dry sherry or 1/4 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
• 3/4 teaspoon salt
• 2 tablespoons garlic
• 1 tablespoon ginger minced
• 1/4 teaspoon pepper
• cayenne
• 3 pieces firm tofu cut into strips
• 8 scallions greens minced white part cut in strips keep separate

Steps:

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