Recipe - Stir-Fried Tofu And Bean Sprouts

1 pound Firm tofu
3 Serrano chilies
4 Green onions
One fourth cup Oyster sauce
2 tablespoon Fish sauce
One half cup Water
3 tablespoon Vegetable oil
1 tablespoon Sesame oil
1 cup Bean sprouts
One fourth teaspoon Ground white pepper

Press tofu between paper towels, for about 30 minutes, to remove excess
water. Cut into One half inch cubes. Soak bean sprouts in cold water for about
15 minutes, to freshen. Remove the stems from chiles, and slice lengthwise
into thin strips. Add them to tofu. Diagonally slice the green onions into
pieces about 1 inch long and One fourth inch thick. Set aside. Mix the oyster
sauce, fish sauce, and water. Set aside. Heat a wok, add both kinds of
oil, and swirl them over the surface of the pan. Stiffry the garlic until
it is light golden. Add the tofu, chiles, and bean sprouts. Stirfry over
moderate heat until the bean sprounts are crisptender, about 2 minutes.
Add the oyster sauce mixture and the green onions. Stif over high heat
until all the ingredients are heated through and the mixture is boiling.
Put the mixture in a serving bowl and sprinkle with pepper. Serve
immediately or keep it warm while you prepare other dishes. Serve with Lime
Sauce and rice.

Source: Thai HomeCooking from Kamolmal's Kitchen

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini