| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
Thai |
Thai, Chinese |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Source: Thai Home-Cooking from Kamolmal's Kitchen
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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