Bean Curd With Chinese Parsley Recipe - Cooking Index
Bean Curd With Chinese Parsley Recipe - Cooking Index
| 2 | Hot italian peppers | |
| 1/2 | Sweet red bell pepper (small) | |
| 1 teaspoon | Cornstarch | |
| 2 tablespoons | Oil | |
| 1/4 teaspoon | Salt | |
| 1/2 lb | Medium bean curd - cubed | |
| 1 tablespoon | Soy sauce | |
| 1/2 cup | 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 & cook till sauce thickens. Serve hot.
Madhur Jaffrey, "World of the East Vegetarian Cookbook"
Source:
Emeril Lagasse
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