Bean Curd with Chinese Parsley
Categories: Vegetarian | Beans | ChineseServes: 3 Servings
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
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"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Previous: Bean Curd with Carp | Next: Bean Curd with Ginger