Fresh Rice Noodles in Malaysian Black Pepper Sauce

Ingredients

• 16 ounces tofu
• 1 large turnip or 1 small rutabaga
• 2 shallots, thin slice 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

Directions

1. 1

   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.

2. 2

   Combine the first 10 ingredients and mix well.

3. 3

   Melt the butter over med heat in skillet. Add garlic and saute for 2 minutes. Do not let it brown.

4. 4

   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.

5. 5

   Stir in scallions. Serve immed over the pan fried rice noodles. Remove the curry leaves before eating.

6. 6

   Note there are Vegetarian versions of the Oyster Sauce on Zaar. Check the database of recipes by doing a search for it.