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