Bean Curd With Chinese Parsley Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
2: Hot Italian peppers,
1/2 small: Sweet red bell pepper,
1 tsp: Cornstarch,
2 tbsp: Oil,
1/4 tsp: Salt,
1/2 lbs: Medium bean curd, cubed
1 tbsp: Soy sauce,
1/2 cup: Chopped Chinese parsley,
Directions:
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"
Source from luhu.jp
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"
Source from luhu.jp