Ingredients
- 2 italian peppers (hot)
- 1/2 sweet bell pepper (red)
- 1/2 bean curd
- 2 tb oil
- 1 tb soy sauce
- 1/2 c chinese parsley (chopped)
- 1 ts cornstarch
- 1/4 ts salt
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"
