Yield: 3 servings
Measure | Ingredient |
---|---|
2 \N | Hot Italian peppers |
½ small | Sweet red bell pepper |
1 teaspoon | Cornstarch |
2 tablespoons | Oil |
¼ teaspoon | Salt |
½ pounds | Medium bean curd, cubed |
1 tablespoon | Soy sauce |
½ cup | Chopped Chinese parsley |
Slice hot peppers into long strips. Mix cornstarch with ¼ cup water. Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice & fry sweet peppers in the same way.
Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture.
Scatter the parsley over the top. Turn the heat up slightly & cookk till sauce thickens. Serve hot.
Madhur Jaffrey, "World of the East Vegetarian Cookbook"