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.
  Source:  Thai Home-Cooking from Kamolmal's Kitchen