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Tofu with Oyster Sauce

1 cake cotton-style bean curd
peanut oil
1/2 tsp. red pepper flakes (optional)
1 medium onion, chopped
3 tsp brown sugar
6 Tbsp dry sherry
3 Tbsp soy sauce
6 Tbsp oyster sauce
3 cups chopped broccoli
2 tsp. cornstarch mixed with 1 Tbsp. water

Mix together sugar, sherry, soy sauce and oyster sauce and set
aside.

Slice tofu lengthwise, then cut across into slices about 1/2"-3/4"
thick. Let drain a few minutes and pat gently with paper towels
to absorb some of the water. In a skillet, heat a couple Tablespoons
peanut oil and pan fry tofu until golden on both sides. Let slices
drain on a paper towel.

Add a little more oil to skillet if necessary (you'll want enough
to coat the bottom) and add red pepper, if using. After about half
a minute, add chopped onions and saute until onions are softened,
about 4 minutes or so. Add sauce mixture, then chopped vegetables
and cook until desired texture. I like them tender-crisp (although
judging from past threads, not everyone does!) so I don't cook them
for too long. Add cornstarch and water mixture last, if you want
the sauce a little thicker. We have this with steamed white rice.

Variation: can also use any other vegetable you want, such as
broccoli, napa cabbage, sugar snap peas, sliced carrots, Chinese
black mushrooms, etc.

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