Bean Curd with Chinese Parsley
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
banana peppers
italian |
|
| ½ | small |
sweet red bell peppers
sweet |
|
| 1 | teaspoon |
cornstarch
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | pound |
bean curd
medium, cubed |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ½ | cup |
cilantro
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
banana peppers
italian |
|
| 0.5 | small |
sweet red bell peppers
sweet |
|
| 5 | ml |
cornstarch
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 1.3 | ml |
salt
|
|
| 226.8 | g |
bean curd
medium, cubed |
|
| 15 | ml |
soy sauce, tamari
|
|
| 118 | ml |
cilantro
chopped |
*
|
Directions
Slice hot peppers into long strips.
Mix cornstarch with ¼ cup water.
Heat oil in a wok.
When hot, add hot pepper and fry for 30 seconds.
Slice and fry sweet peppers in the same way.
Add cubes of tofu.
Drizzle in soy sauce and add cornstarch mixture.
Scatter the parsley over the top.
Turn the heat up slightly and cookk until sauce thickens.
Serve hot.
