Bean curd with Chinese parsley

Ingredients:

• Hot Italian peppers 2
• Sweet red bell pepper 1/2 - few
• Cornstarch 1 tbsp
• Oil 2 tbsp
• Salt 1/4 tbsp
• Medium bean curd, cubed 1/2 lb
• Soy sauce 1 tbsp
• Chopped Chinese parsley ½ cup

Method:

1. Slice hot peppers into long strips.
2. Mix cornstarch with 1/4 cup water.
3. Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds.
4. Slice & fry sweet peppers in the same way.
5. Add cubes of tofu.
6. Drizzle in soy sauce & add cornstarch mixture. Scatter
7. the parsley over the top.
8. Turn the heat up slightly & cook till sauce
9. thickens.
10. Serve hot.