---------- Recipe via Meal-Master (tm) v8.02

     Title: BEAN CURD WITH CHINESE PARSLEY
Categories: Vegetarian, Beans, Chinese
     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"

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