Bean curd with chinese parsley

3 servings

Ingredients

QuantityIngredient
2Hot Italian peppers
½smallSweet red bell pepper
1teaspoonCornstarch
2tablespoonsOil
¼teaspoonSalt
½poundsMedium bean curd, cubed
1tablespoonSoy sauce
½cupChopped Chinese parsley

Directions

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"