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Bean curd with chinese parsley

Yield: 3 servings

Ingredients:

• 2 Hot Italian peppers 1/4 ts Salt
• 1/2 sm Sweet red bell pepper 1/2 lb Medium bean curd cubed
• 1 ts Cornstarch 1 tb Soy sauce
• 2 tb Oil 1/2 c Chopped Chinese parsley

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 & cookk till sauce thickens. Serve hot. Madhur Jaffrey World of the East Vegetarian Cookbook

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