Directions:
- 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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 490.17 Kcal (2052 kJ) | ||
| Calories from fat | 247.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.54g | 42% | |
|---|---|---|---|
| Sodium | 1227.97mg | 51% | |
| Potassium | 895.4mg | 19% | |
| Total Carbs | 28.68g | 10% | |
| Sugars | 12.37g | 49% | |
| Dietary Fiber | 5.23g | 21% | |
| Protein | 37.93g | 76% | |
| Vitamin C | 14.7mg | 25% | |
| Iron | 7.5mg | 42% | |
| Calcium | 649.2mg | 65% | |
| Amount Per 100 g | |||
| Calories | 86.35 Kcal (362 kJ) | ||
| Calories from fat | 43.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 42% | |
|---|---|---|---|
| Sodium | 216.33mg | 51% | |
| Potassium | 157.74mg | 19% | |
| Total Carbs | 5.05g | 10% | |
| Sugars | 2.18g | 49% | |
| Dietary Fiber | 0.92g | 21% | |
| Protein | 6.68g | 76% | |
| Vitamin C | 2.6mg | 25% | |
| Iron | 1.3mg | 42% | |
| Calcium | 114.4mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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