Szechwan Eggplant and Tofu

Ingredients:

• Tofu, Firm (28 oz.)
• Eggplant, cut in strips (2 med or 1 lg.)
• Mushrooms, sliced (16 oz. optional)
• Onion, thinly sliced (1 lg.)
• Garlic, minced (2 tbsp.)
• Ginger, minced (1 tbsp)
• Crushed Red Pepper (1 tsp.)
• Black Pepper (.5 tsp.)
• Sherry (.5 cups)
• Soy Sauce (6 tbsp.)
• Brown Sugar (2 tbsp.)
• Cider Vinegar (2 tbsp.)
• Cornstarch (2 tbsp.)
• Black Sesame Oil

Directions:

1. Saute Onion in Oil until clear.
2. Add Eggplant and Stir fry until soft (8-10 minutes)
3. Add Garlic, Ginger, Crushed red Pepper, and Black Pepper. Cook a few minutes more.
4. Mix Sherry, Vinegar, Soy Sauce, Sugar, and enough water to make 1 cup. Add Cornstarch and mix.
5. Add Tofu and sauce; cook until thickened.