Tofu with Snap Peas Mushrooms and Oyster Sauce

Name: Tofu with Snap Peas Mushrooms and Oyster Sauce
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4
Ingredients: 1 firm tofu cake; 8-12 Chinese dried mushrooms, soaked for 1 hour, then drained; 1 small onion, cut into wedges; 2 tbs peanut or vegetable oil; 2 cloves garlic, thinly sliced; 1 tsp brown sugar; 2 tbs dry sherry; 1 tbs soy sauce; 2 tbs oyster sauce

Ingredients

1 firm tofu cake
8-12 Chinese dried mushrooms, soaked for 1 hour, then drained
1 small onion, cut into wedges
2 tbs peanut or vegetable oil
2 cloves garlic, thinly sliced
1 tsp brown sugar
2 tbs dry sherry
1 tbs soy sauce
2 tbs oyster sauce

Cut the tofu into 1 inch by 1/2 inch pieces
Drain and slice the mushrooms, then cut the snap peas on the diagonal.
Cut the onion into 8 wedges.
Add a little oil to a hot wok or frying pan, then add the tofu and lightly brown, stirring frequently.
Remove the tofu from the pan.
Add a little more oil, then add the onion, garlic and snap peas.
Saute for several minutes then add the mushrooms and snap peas.
Add the brown sugar, sherry, soy sauce and oyster sauce and simmer for 1 minute more.
Serve with rice.