500 g (1lb) firm tofu, in squares
500 g (1 lb) oyster mushrooms, in strips
50 g (2oz) raw peanuts
1 med red onion, sliced
For the sauce:
2 tablespoons sweet chili sauce
2 tablespoons soy sauce
2 tablespoons dry sherry
1/2 inch (1cm) chopped fresh ginger
2 tablespoons "oyster" sauce
crushed garlic to taste
2 tablespoons oil
Blend sauce ingredients and marinade tofu for about 30 minutes.
Stir-fry peanuts in oil until some start to colour a bit; add onion and sauté.
Add mushrooms and tofu and stir-fry until mushrooms collapse a bit. Top with sauce and mix well; allow to cook a minute or two.
Serve with rice.
You can add any vegetable you like to this basic mixture; if using something like broccoli, stir-fry it first, set aside and proceed as above, adding cooked broccoli at the last moment.