Friday, January 21, 2011

Szechwan Eggplant and Tofu

Charlie and I made Szechwan Eggplant and Tofu earlier this week for dinner. The nice thing about many of these Moosewood recipes is that they made A LOT of food, providing ample leftovers for lunches and my take-to-school dinners.  This entree was no exception!

This is basically a stir fry dish, with a really great homemade sauce. To make the sauce, I combined soy sauce, dry sherry wine, a little brown sugar, cider vinegar, and corn starch. The veggies in the dish are onion, eggplant, garlic, a little fresh ginger, and green onions and cilantro for the top. I used extra firm tofu, which really holds up well through the stir fry process.


  1. I've yet to make something out of my new moosewood cookbook! i'm so excited because everything you post looks super tasty!

  2. Hooray! You've made my day. Steer clear of the Noodle Kugel and Solyanka... those ones were pretty gross!