Sizzling Hot Plate Tofu Recipe

What is one of your favourite “tai chow/ zi char” food that you must order? 

“Zi char/ tai chow”, 煮炒 or 大炒, are the name given to the roadside or cafe where you can order a dishes to go with rice or noodles. Available for dine in or takeaways. Each and every “zi char” will have their specialty dishes, and they always come up with new dishes to keep up with the current trends too. 

Growing up in Malaysia, my family will eat out once a week, and we will take turn to frequent a few of our favourite “zi char” stalls. Therefore, I have too many favourites to choose from. One of my favourite that I can think of is the sizzling hot plate tofu (铁板日本豆腐). 

Sizzling hot plate tofu is one of my favourite “zi char” dish

Do you know you can create this dish too even without a hot plate? Before I owned a hot plate, I served this dish onto a normal serving plate. It look and taste exactly the same too. The usage of hot plate helps to keeps the dish warm for longer. Check out below for the recipe.

All photos, videos and recipes on CoasterKitchen are copyright protected. Please do not use the photos, videos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

INGREDIENTS
(Serves 3 – 4)

2 tubes egg silken tofu
Some corn starch/ potato starch

4 pcs dried shitake mushrooms
3 – 4 cloves garlic

1 egg

100g mince pork
1 tsp corn starch
1/4 tsp salt
1/2 tsp sesame oil
Dash of pepper

1 tbsp oyster sauce
1 tbsp shao xing wine
1 tsp dark soy sauce
1 tsp light soy sauce
Salt, to taste
1 cup water

Spring onions, to garnish

STEPS

1. Season the mince pork with corn starch, pepper, salt and sesame oil for about 10 minutes.

2. Rehydrate the dried shitake mushrooms with some hot boiling water until soften. Drain and set aside. 

*If you like, you can keep the water used as stocks to replace water to make the sauce later.

3. Finely chop the garlic and rehydrated shitake mushrooms.

4. Cut the silken tofu into 8 equal pieces for each tubes.

5. Coat the silken tofu with corn starch/ potato starch.

6. Immediately deep fried the tofu until golden brown. Set aside.

7. Heat up the pan with some cooking oil, add in the chopped garlic. Stir fry until fragrant.

8. Then add in the chopped mushrooms and stir fry for about 1 minute.

9. Add in the marinated minced pork and stir fry until 80% cooked.

10. Add in water, dark soy sauce, light soy sauce, shao xing wine and oyster sauce. 

*If you prefer to have more sauce, you can add in more water and season as accordingly.

11. Bring it to boil until it is slightly thicker. Season with salt if needed. Set aside.

*If you like a thicker sauce, you can mix in some cornstarch solution.

12. Heat up the hot plate, and brush it with some cooking oil.

13a. Pour the beaten eggs onto the hot plate and give it a quick swirl to cover the whole hot plate.

13b. If you are not using a hot plate, prepare two small omelette ahead, and lay the omelette at the bottom of your serving dish.

14. Then layer the fried tofu onto the egg.

15a. If using hot plate, pour in the minced meat and sauces, and bring it to boil. Lastly sprinkle some spring onions on top and serve immediately.

15b. If not using hot plate, pour in the minced meat and sauces. Then sprinkle some Spring onions on top and serve immediately.

Sizzling Hot Plate Tofu Recipe

  • Servings: 3-4
  • Difficulty: easy
  • Print


Credit: CoasterKitchen

All photos and recipes on CoasterKitchen are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words (instead of copy and paste) and link back to my blog. Thank you very much!

Ingredients

  • 2 tubes egg silken tofu
  • Some corn starch/ potato starch
  • 4 pcs dried shitake mushrooms
  • 3 – 4 cloves garlic
  • 1 egg
  • 100g mince pork
  • 1 tsp corn starch
  • 1/4 tsp salt
  • 1/2 tsp sesame oil
  • Dash of pepper
  • 1 tbsp oyster sauce
  • 1 tbsp shao xing wine
  • 1 tsp dark soy sauce
  • 1 tsp light soy sauce
  • Salt, to taste
  • 1 cup water
  • Spring onions, to garnish

Directions

  1. Season the mince pork with corn starch, pepper, salt and sesame oil for about 10 minutes.
  2. Rehydrate the dried shitake mushrooms with some hot boiling water until soften. Drain and set aside.
  3. Finely chop the garlic and rehydrated shitake mushrooms.
  4. Cut the silken tofu into 8 equal pieces for each tubes.
  5. Coat the silken tofu with corn starch/ potato starch.
  6. Immediately deep fried the tofu until golden brown. Set aside.
  7. Heat up the pan with some cooking oil, add in the chopped garlic. Stir fry until fragrant.
  8. Then add in the chopped mushrooms and stir fry for about 1 minute.
  9. Add in the marinated minced pork and stir fry until 80% cooked.
  10. Add in water, dark soy sauce, light soy sauce, shao xing wine and oyster sauce.
  11. Bring it to boil until it is slightly thicker. Season with salt if needed. Set aside.
  12. Heat up the hot plate, and brush it with some cooking oil.
  13. 13a. Pour the beaten eggs onto the hot plate and give it a quick swirl to cover the whole hot plate. 13b. If you are not using a hot plate, prepare two small omelette ahead, and lay the omelette at the bottom of your serving dish.
  14. Then layer the fried tofu onto the egg.
  15. 15a. If using hot plate, pour in the minced meat and sauces, and bring it to boil. Lastly sprinkle some spring onions on top and serve immediately. 15b. If not using hot plate, pour in the minced meat and sauces. Then sprinkle some Spring onions on top and serve immediately.

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