Bean Curd with Chinese Parsley

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"