Cut bean curd into bite size. Place onto kitchen paper towel to soak excess moisture to make frying safer.
Cut the top and bottom of capsicum, remove seeds, cut into 6 slices, further cut into half to make square shape. Advisable to wear glove when handling capsicum for those with sensitive skin.
Heat cooking oil in medium heat. Fry bean curd till evenly browned.
Remove excess oil from frying pan, leaving about 3 tablespoons in it. Add in capsicum. Stir fry for about 1 minutes. Try not to overcook, so that capsicum will remain crunchy.
Turn to low heat. Add in water and then banana sauce. Stir fry till sauce thickened.
Ready to be served with rice.
