Bean curd with chinese parsley
3 servings
Ingredients
| Quantity | 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 |
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"
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