Heat a medium skillet over high heat for about 1 minute.
Swirl in the oil.
When you see wisps of white smoke, toss in the tofu and cook for about 30 seconds, until the tofu warms through and becomes crispy on the edges.
Stir in the garlic and sauté for about 20 seconds, until fragrant.
Stir in the bean sprouts and scallions and stir-fry for about a minute, until they start to soften and are about half cooked through.
Add the oyster sauce and Thai soybean sauce and stir-fry for another minute until all ingredients are combined and well coated.
Taste and adjust any of the seasonings if you’d like.
Stir in a dash of white pepper and serve hot.