Bean Curd with Chinese Parsley

Title: Bean Curd with Chinese Parsley
Categories: Vegetarian, Beans, Chinese
Yield: 3 Servings

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