| 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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