2 hot italian peppers
1/2 small sweet red bell pepper
1 teaspoon cornstarch
2 tablespoon oil
1/4 teaspoon salt
1/2 lb medium bean curd, cubed
1 tablespoon soy sauce
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 & 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"
