Bean Curd with Chinese Parsley

Title:
Bean Curd with Chinese Parsley

Yield:
3 Servings

Categories:
Vegetarian,
Beans,
Chinese




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






 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