| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Beans, Chinese | 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
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