Bean Curd With Chinese Parsley
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Chinese | Beans, Chinese, Vegetarian | 3 | Servings |
INGREDIENTS
| 2 | Hot Italian peppers | |
| 1/2 | Sweet red bell pepper | |
| 1 | t | Cornstarch |
| 2 | T | Oil |
| 1/4 | t | Salt |
| 1/2 | lb | Medium bean curd, cubed |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2630
Calories From Fat: 1231
Total Fat: 136.8g
Cholesterol: 169.2mg
Sodium: 5072.1mg
Potassium: 199.2mg
Carbohydrates: 243.7g
Fiber: <1g
Sugar: 1.3g
Protein: 105.8g