Bean Curd With Chinese Parsley

Recipe Ingredients

2		Hot italian peppers
1/2		Sweet red bell pepper (small)
1 teaspoon	5ml	Cornstarch
2 tablespoons	30ml	Oil
1/4 teaspoon	1.3ml	Salt
1/2 lb	227g / 8oz	Medium bean curd - cubed
1 tablespoon	15ml	Soy sauce
1/2 cup	73g / 2.6oz	Chopped chinese parsley

Recipe Instructions

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 & cook till sauce thickens. Serve hot.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

Source:
Emeril Lagasse

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