Recipe#25691

Title: Bean Curd With Chinese Parsley

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

Yield: 3 servings
 
      2    Hot Italian peppers
    1/2 sm Sweet red bell pepper
      1 ts Cornstarch
      2 tb Oil
    1/4 ts Salt
    1/2 lb Medium bean curd, cubed
      1 tb Soy sauce
    1/2 c  Chopped Chinese parsley
 
  Slice hot peppers into long strips.  Mix cornstarch
  with 1/4 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.