Serves: 3
Total Calories: 101
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.
This Bean Curd with Chinese Parsley recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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