Bean curd with chinese parsley

Yield: 3 servings

Measure Ingredient
2 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"

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