Tofu and spring onions

This morning, fried beancurd and spring onions in oyster sauce. Had pressed the beancurd overnight. Cut it into cubes this morning, sliced the spring onions and chopped some garlic. Heated some oil in the wok, threw in the garlic, and once the fragrance emerged, added the tofu. Stir-fried until I felt the texture was fine, and then added in the spring onions (white bits). Mix for a few seconds, and then added the oyster sauce (Lee Kum Kee, the oyster sauce). Fried a little more, and then added the rest of the spring onion (green bits). Stir, dashed some sesame sauce, and it was done.

Verdict: good. Haven't had that heady oyster sauce fragrance for a while now. Needs chilli though for some zest. Maybe also some minced meat to give weight to the flavour. Might try adjusting the length I fry the tofu for and thus the texture.