That is Dr House to you's Note:
I'm not even going to try and fit the turnip and tofu in that title. By Didi Emmons Use waterpacked not silken.
My Private Note
Units: US | Metric
- 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
- 1Press 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.
- 2Combine the first 10 ingredients and mix well.
- 3Melt the butter over med heat in skillet. Add garlic and saute for 2 minutes. Do not let it brown.
- 4Stir 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.
- 5Stir in scallions. Serve immed over the pan fried rice noodles. Remove the curry leaves before eating.
- 6Note there are Vegetarian versions of the Oyster Sauce on Zaar. Check the database of recipes by doing a search for it.
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Nutritional Facts for Fresh Rice Noodles in Malaysian Black Pepper Sauce
Serving Size: 1 (423 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 600.6
- Calories from Fat 124
- Total Fat 13.8 g
- Saturated Fat 6.3 g
- Cholesterol 22.9 mg
- Sodium 998.2 mg
- Total Carbohydrate 105.6 g
- Dietary Fiber 4.1 g
- Sugars 3.8 g
- Protein 13.1 g
The following items or measurements are not included:
vegetarian oyster sauce
ground szechuan peppercorns