Bean Curd With Chinese Parsley

Ingredients

2 italian peppers
1/2 sweet bell pepper
1 ts cornstarch
2 tb oil
1/4 ts salt
1/2 bean curd
1 tb soy sauce
1/2 c 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"