Try this Bean Curd with Chinese Parsley recipe, or contribute your own.
Suggest a better descriptionSlice 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"
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Serving Size: 1 Serving (84g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 57 | ||
Calories from Fat: 55 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 84mg | 3 % | |
Potassium 9.5mg | 0 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 0.7g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 57
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