Ingredients
- 2 italian peppers (hot)
- 1/2 sweet bell pepper (red)
- 1/2 bean curd
- 30 ml oil
- 16 ml soy sauce
- 14 gr chinese parsley (chopped)
- 3 gr cornstarch
- 1 gr salt
Slice hot peppers into long strips. Mix cornstarch with quarter 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"
