1. Cut the bean curd into oblong pieces.
2. Quick fry the mushrooms in peanut oil and put aside.
3. Brown bean curd pieces on both sides, shaking the pan from time to
time and basting them with oil.
(Avoid stirring as the curd
is very fragile.)
4. Pour oyster sauce over the bean curd slices, reduced heat and sauté
long enough to impregnate
with the sauce.
5. Add mushrooms, reheat, season with pepper and serve.