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Bean Curd with Chinese Parsley

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Beans/legum Chinese Vegetarian

Ingredients:

  • 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

Directions:

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.
 
Madhur Jaffrey, "World of the East Vegetarian Cookbook"
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini