EGGPLANT AND TOFU

A  Chinese vegetarian dish of mainly eggplant and tofu. A simple and easy way of cooking Szechuan style eggplant and tofu, can be serve with hot spices.






Ingredients :

• 1 Packed firm tofu
• 1 Lbs long eggplant (Asian eggplant)
• 3 Tablespoon soya sauce
• 1/4 cup rice wine
• 1 Tablespoon brown sugar
• 1 Tablespoon cider vinegar
• 3 Tablespoon corn starch
• 2 tablespoon sesame oil
• 1 medium onion thinly sliced
• 2 tablespoon garlic
• 2 tablespoon minced ginger
• 1/4 Teaspoon crushed peppercorn 

Directions :

• Cut the eggplants lengthwise and then cut each half into 2-inch pieces
• Wrap the tofu with towel, place a plate over the tofu and put something heavy on the top to drain.
• Cut the tofu cake into half, fry in hot oil and set aside.
• Combine soya sauce, vinegar, rice wine, sugar in a measuring cup, add water to make up to 1 cup.
• Place cornstarch in a bowl, pour the liquid and whisk till dissolved. Set aside.
• Heat sesame oil in  a pan over high heat, add the onion and stir fry for about a minute.
• Add eggplant and salt and stir fry for another 10 minutes or until eggplants are soft.
• Add garlic, ginger and crushed peppercorn and cook for a few minutes more.
• Add tofu and stir the bowl sauce mixture, mix well and stir fry for another few minutes till the sauce thicken.

Cooking Tips :

• To add some spices, add cayenne pepper or black bean chili sauce
• Use chopped scallions and thinly slice red pepper for garnished.