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Bean Curd With Chinese Parsley

Cuisine: Mexican
Type: Vegetables
Serves: 3 people

Recipe Ingredients

2   Hot italian peppers
1/2   Sweet red bell pepper (small)
1 teaspoon 5mlCornstarch
2 tablespoons 30mlOil
1/4 teaspoon 1.3mlSalt
1/2 lb 227g / 8ozMedium bean curd - cubed
1 tablespoon 15mlSoy sauce
1/2 cup 73g / 2.6ozChopped chinese parsley

Recipe 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 & cook till sauce thickens. Serve hot.

Madhur Jaffrey, "World of the East Vegetarian Cookbook"

Emeril Lagasse


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