Sizzling Hot Plate Tofu (鐵板肉碎豆腐)
Sizzling Hot Plate Tofu (鐵板肉碎豆腐)
Ingredients
For the Tofu
- 3 egg tofu, smooth tubes
- 1/4 cup cornstarch, for coating tofu
- 1/4 cup vegetable oil, for pan-frying, or as needed
For the Minced Meat Marinade
- 3/4 pound minced pork, lean
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon sesame oil
For the Minced Meat Sauce
- 5 dried shiitake mushrooms, rehydrated and diced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup water
For Assembly and Garnish
- 2 eggs, large
- 2 stalks scallions, chopped
Instructions
- 1
In a medium bowl, combine the minced pork with 1 tablespoon of soy sauce, 1/4 teaspoon of black pepper, and 1/2 teaspoon of sesame oil. Mix well until all ingredients are evenly distributed. Set aside to marinate.
⏱️ 5 min
- 2
Remove the egg tofu from its packaging. Carefully cut each tube of tofu into 6-8 thick pieces. Further cut each piece lengthwise and then diagonally to create triangular or rectangular shapes. Lightly dust the cut tofu pieces with 1/4 cup of cornstarch, ensuring an even coating on all sides.
⏱️ 10 min
- 3
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of cornstarch, and 1/2 cup of water until smooth. Set aside.
⏱️ 5 min
- 4
Heat 1/4 cup of vegetable oil in a large non-stick pan or skillet over medium-high heat. Once hot, carefully place the cornstarch-coated tofu pieces into the pan. Pan-fry until they are golden brown and slightly crispy on all sides, about 8-10 minutes, turning occasionally. Remove the pan-fried tofu from the pan and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 5
In the same pan (or a clean one if preferred), add a little more oil if needed. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the marinated minced pork to the pan and stir-fry, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes. Add the diced shiitake mushrooms and continue to stir-fry briefly for 1-2 minutes.
⏱️ 10 min
- 6
Pour the prepared sauce mixture (from Step 3) into the pan with the minced pork and mushrooms. Stir continuously until the sauce thickens and coats the meat and mushrooms, about 2-3 minutes. Remove from heat.
⏱️ 5 min
- 7
Heat a hot plate (sizzling plate) over high heat until very hot. Brush it with a thin layer of vegetable oil. Carefully crack the two large eggs directly onto the hot plate. Immediately arrange the pan-fried tofu pieces on top of the cooking eggs. Generously spoon the hot minced meat and shiitake mushroom sauce over the tofu and eggs. The dish should sizzle upon contact with the hot plate.
⏱️ 5 min•🌡️ 400
- 8
Garnish the sizzling dish with fresh chopped scallions. Serve immediately while hot and sizzling.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sizzling Hot Plate Tofu (鐵板肉碎豆腐)
Ingredients
For the Tofu
- 3 egg tofu, smooth tubes
- 1/4 cup cornstarch, for coating tofu
- 1/4 cup vegetable oil, for pan-frying, or as needed
For the Minced Meat Marinade
- 3/4 pound minced pork, lean
- 1 tablespoon soy sauce
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon sesame oil
For the Minced Meat Sauce
- 5 dried shiitake mushrooms, rehydrated and diced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup water
For Assembly and Garnish
- 2 eggs, large
- 2 stalks scallions, chopped
Instructions
- 1
In a medium bowl, combine the minced pork with 1 tablespoon of soy sauce, 1/4 teaspoon of black pepper, and 1/2 teaspoon of sesame oil. Mix well until all ingredients are evenly distributed. Set aside to marinate.
⏱️ 5 min - 2
Remove the egg tofu from its packaging. Carefully cut each tube of tofu into 6-8 thick pieces. Further cut each piece lengthwise and then diagonally to create triangular or rectangular shapes. Lightly dust the cut tofu pieces with 1/4 cup of cornstarch, ensuring an even coating on all sides.
⏱️ 10 min - 3
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of cornstarch, and 1/2 cup of water until smooth. Set aside.
⏱️ 5 min - 4
Heat 1/4 cup of vegetable oil in a large non-stick pan or skillet over medium-high heat. Once hot, carefully place the cornstarch-coated tofu pieces into the pan. Pan-fry until they are golden brown and slightly crispy on all sides, about 8-10 minutes, turning occasionally. Remove the pan-fried tofu from the pan and set aside on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 5
In the same pan (or a clean one if preferred), add a little more oil if needed. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the marinated minced pork to the pan and stir-fry, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes. Add the diced shiitake mushrooms and continue to stir-fry briefly for 1-2 minutes.
⏱️ 10 min - 6
Pour the prepared sauce mixture (from Step 3) into the pan with the minced pork and mushrooms. Stir continuously until the sauce thickens and coats the meat and mushrooms, about 2-3 minutes. Remove from heat.
⏱️ 5 min - 7
Heat a hot plate (sizzling plate) over high heat until very hot. Brush it with a thin layer of vegetable oil. Carefully crack the two large eggs directly onto the hot plate. Immediately arrange the pan-fried tofu pieces on top of the cooking eggs. Generously spoon the hot minced meat and shiitake mushroom sauce over the tofu and eggs. The dish should sizzle upon contact with the hot plate.
⏱️ 5 min•🌡️ 400 - 8
Garnish the sizzling dish with fresh chopped scallions. Serve immediately while hot and sizzling.
⏱️ 1 min