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Braised Eggplant With Tofu In Garlic Sauce

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Braised Eggplant With Tofu In Garlic Sauce

Ingredients

  • 2 pounds chinese or japanese eggplant (about 4 small), or small italian eggplant, cut into 2-inch chunks
  • 2 teaspoons chinkiang vinegar
  • 3/4 cup shaoxing wine or dry sherry
  • 1 tablespoon corn starch
  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon fermented broad bean chili paste
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons vegetable oil
  • 2 whole cloves garlic, smashed with the back of a knife, plus 4 more whole cloves garlic, thinly sliced
  • 2 scallions, whites and greens thinly sliced and reserved separately
  • 2 to 3 tablespoons finely minced preserved mustard root
  • 1 (12.3 ounce) box firm silken tofu, cut into 1-inch chunks
  • 2 to 3 tablespoons roughly chopped fresh cilantro leaves
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Published 2014-09-09 13:12:26 (2 years ago).

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