Title: Bean curd with chinese parsley
 Categories: Vegetarian, Main dish
      Yield: 3 servings
 
      2    Hot Italian peppers
    1/2 sm Sweet red bell pepper
      1 ts Cornstarch
      2 tb Oil
    1/4 ts Salt
    1/2 lb Medium bean curd, cubed
      1 tb Soy sauce
    1/2 c  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"