Fresh Rice Noodles In Malaysian Black Pepper Sauce Food

FRESH RICE NOODLES IN MALAYSIAN BLACK PEPPER SAUCE

Fresh Rice Noodles in Malaysian Black Pepper Sauce image

I'm not even going to try and fit the turnip and tofu in that title. By Didi Emmons Use waterpacked not silken.

Provided by That is Dr House to

Categories Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

16 ounces tofu
1 large turnips or 1 small rutabaga
2 shallots or 1 small onion, thin slice
2 -3 small chilie bell peppers, minced
8 curry leaves (optional)
2 tablespoons vegetarian oyster sauce
2 teaspoons miso
1 teaspoon fresh ground szechuan peppercorns
1 teaspoon fresh ground black pepper
1 teaspoon kosher salt
3 tablespoons butter
4 garlic cloves, minced
1 1/4 cups water
3 scallions
16 ounces fresh rice noodles, pan fried

Steps:

Press the tofu then cube into 1/2 inch cubes. Cube the Rutabaga or turnip into 1/2 inch cubes. Use the small skinny Chilie pepper.
Combine the first 10 ingredients and mix well.
Melt the butter over med heat in skillet. Add garlic and saute for 2 minutes. Do not let it brown.
Stir in the tofu mix and water. Simmer until turnip is tender. If it dries out add more water. There should be enough sauce to generously coat the mix.
Stir in scallions. Serve immed over the pan fried rice noodles. Remove the curry leaves before eating.
Note there are Vegetarian versions of the Oyster Sauce on Zaar. Check the database of recipes by doing a search for it.

Nutrition Facts : Calories 600.7, Fat 13.8, SaturatedFat 6.3, Cholesterol 22.9, Sodium 998.2, Carbohydrate 105.7, Fiber 4.1, Sugar 3.9, Protein 13.2

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