Stir-fried tofu and bean sprouts
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm tofu |
| 3 | Serrano chilies | |
| 4 | Green onions | |
| ¼ | cup | Oyster sauce |
| 2 | tablespoons | Fish sauce |
| ½ | cup | Water |
| 3 | tablespoons | Vegetable oil |
| 1 | tablespoon | Sesame oil |
| 1 | cup | Bean sprouts |
| ¼ | teaspoon | Ground white pepper |
Directions
Press tofu between paper towels, for about 30 minutes, to remove excess water. Cut into ½ 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 ¼ 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. Stif-fry the garlic until it is light golden.
Add the tofu, chiles, and bean sprouts. Stir-fry over moderate heat until the bean sprounts are crisp-tender, 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 Home-Cooking from Kamolmal's Kitchen