Ingredients Jump to Instructions ↓

  1. 2 Hot Italian peppers

  2. 1/2 small Sweet red bell pepper

  3. 1 teaspoon Cornstarch

  4. 2 tablespoons Oil

  5. 1/4 teaspoon Salt

  6. 1/2 pounds Medium bean curd, cubed

  7. 1 tablespoon Soy sauce

  8. 1/2 cup Chopped Chinese parsley

Instructions Jump to Ingredients ↑

  1. Slice hot peppers into long strips. Mix cornstarch with ¼ 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"


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