Bean Curd with Chinese Parsley

Chinese parsley is just another name for cilantro, and in this dish it’s not a garnish. It’s a main event.

Cubes of tofu get a quick turn in a hot wok with strips of banana pepper for mild heat and sweet red bell pepper for color.

A splash of soy sauce and a light cornstarch slurry bring it all together into a glossy, saucy toss.

Then half a cup of fresh chopped cilantro goes right on top, wilting just slightly from the steam and releasing that bright, herbal fragrance that makes the whole dish sing.

Chef Tips

• Use medium-firm tofu here. It holds its shape in the wok but stays silky inside, which pairs well with the crisp peppers.
• Fry the hot peppers first, then the sweet peppers. The hot peppers need that initial blast of heat to release their oils and flavor into the wok.
• Add the cilantro right at the end and serve immediately. Cooking it too long turns it dull and muddy.

Variations

• Swap banana peppers for sliced serrano or fresno chiles if you want more heat.
• Add a drizzle of toasted sesame oil right before serving for a nutty finish.
• Toss in a handful of roasted peanuts or cashews for crunch.