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.