Tofu with Chinese Parsley

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Tofu with Chinese Parsley

 

World of the East Vegetarian Cookbook, Madhur Jaffrey

 

2 hot Italian peppers, I used jalapenos because i had a few

1/4 tsp. salt

1/2 small sweet red bell pepper

1/2 lb. medium tofu, cubed

1 tsp. cornstarch

1 tbsp. soy sauce

2 tbsps. oil

1/2 cup 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 and 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. Serves 3.

 

 

 

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