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3 tbsp Soy Sauce
2 tbsp Minced Garlic
1/4 c Dry sherry or Chinese Rice wine
1 tbsp Minced fresh ginger
1/4 tsp Black pepper
1 tbsp White or brown Sugar
Cayenne pepper to taste
1 tbsp Cider vinegar
3 Cakes firm tofu, cut into strips
3 tbsp Cornstarch
2 tb Peanut oil
8 Scallions: greens minced,
1 md Onion, thinly sliced-whites in strips, separate
1 lg Eggplant, cut into thin strips,
1 bn Cilantro, minced (optional)
3/4 tsp Salt

SZECHWAN EGGPLANT & 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 & whisk till dissolved. Set aside.
Heat a large wok over a high flame. Add oil & onion & stir-fry for about a minute. Add eggplant & salt & stir-fry for 8 to 10 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. Serves 4.

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