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I'm not even going to try and fit the turnip and tofu in that title. By Didi Emmons Use waterpacked not silken.
SERVES 4
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
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. Combine the first 10 ingredients and mix well.
3. Melt the butter over med heat in skillet. Add garlic and saute for 2 minutes. Do not let it brown.
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. Stir in scallions. Serve immed over the pan fried rice noodles. Remove the curry leaves before eating.
6. Note 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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