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Bean Curd with Chinese Parsley

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Submitted by brian20062

Ingredients

2 2
EACH EACH BANANA PEPPERS
italian
½ 0.5
SMALL SMALL SWEET RED BELL PEPPERS
sweet
1 5
TEASPOON ML CORNSTARCH
2 3E+1
TABLESPOONS ML VEGETABLE OIL
¼ 1.3
TEASPOON ML SALT
½ 226.8
POUND G BEAN CURD
medium, cubed
1 15
TABLESPOON ML SOY SAUCE, TAMARI
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 134g (4.7 oz)
Amount per Serving
Calories 207 65% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 498mg 21%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 21g
Vitamin A 10% Vitamin C 69%
Calcium 15% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 
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