Title: Bean Curd with Chinese Parsley
Categories: Vegetarian Bean Chinese
Yield: 3 Servings

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

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"

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