I am lucky! I have a wide group of friends and they are all – without exception – wonderful, virtual people. They care for others and always do the right thing. But, I suspect they may sometimes be tempted to do not nice things – maybe flip someone off in traffic, or worse. If and when that happens they probably stop and do the nice thing instead because they are sure tofu, and especially tofu with ramen, is what is served for three meals a day in hell. Could it be that if they tried this dish they might stray from the straight and narrow lives? I suspect not; I certainly hope not.
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This is the third time I’ve made this bean curd and mushrooms in oyster sauce; my earlier cooks (once in February 2016 and once in June 2020) were good. Since then I’ve learned more about cooking tofu and how to better stir fry. So when the kids came over for Sunday dinner I used a slightly different method than I did before. Let’s get into it. The first step is to dry the tofu, then cut it into ½-inch cubes – more or less, this isn’t science.

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