Title: Stir-fried tofu & bean sprouts
 Categories: Thai, Chinese
      Yield: 4 Servings
 
      1 lb Firm tofu
      3    Serrano chilies
      4    Green onions
    1/4 c  Oyster sauce
      2 tb Fish sauce
    1/2 c  Water
      3 tb Vegetable oil
      1 tb Sesame oil
      1 c  Bean sprouts
    1/4 ts Ground white pepper
 
  Press tofu between paper towels, for about 30 minutes, to remove
  excess water.  Cut into 1/2 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 1/4 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.