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Back to Recipe List for Beans and Grains Part 1

Bean Curd with Chinese Parsley

Recipe : Bean Curd with Chinese Parsley

Procedure :
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"

Back to Recipe List for Beans and Grains Part 1