Bean Curd With Chinese Parsley Recipe

• 2 x warm italian peppers
• 1/2 sm sweet red bell pepper
• 1 tsp cornstarch
• 2 Tbsp. oil
• 1/4 tsp salt
• 1/2 lb medium bean curd, cubed
• 1 Tbsp. soy sauce
• 1/2 c. minced chinese parsley

1. Slice warm peppers into long strips.
2. Mix cornstarch with 1/4 c. water.
3. Heat oil in a wok.
4. When warm, add in warm pepper & fry for 30 seconds.
5. Slice & fry sweet peppers in the same way.
6. Add in cubes of tofu.
7. Drizzle in soy sauce & add in cornstarch mix.
8. Scatter the parsley over the top.
9. Turn the heat up slightly & cook until sauce thickens.
10. Serve warm.

warm italian peppers, sweet red bell pepper, cornstarch, oil, salt, bean curd, soy sauce, chinese parsley

Taken from cookeatshare.com/recipes/bean-curd-with-chinese-parsley-80953 (may not work)