It became particularly popular in Hong Kong, Malaysia, Singapore, and Taiwan, where it was adapted and incorporated into local cuisines. Today, Hot Plate Tofu remains a beloved and widely enjoyed dish in Chinese restaurants worldwide, as well as in Asian fusion eateries that draw inspiration from various Asian cuisines. Its sizzling presentation, flavorful sauce, and combination of tofu and other ingredients continue to make it a favorite among diners seeking a delectable and satisfying meal.

Recipe Notes:

• I used Japanese Egg Tofu in this recipe. You could use other types of egg Tofu that is available to you. It is very important to deep fry the egg Tofu in a VERY HOT oil to achieve a beautiful puffy skin and at the same time preserving their silky smooth internally.

• I used corn flour in this recipe. I added the corn flour to the minced meat mixture and stir fry together for 1 min. This will cause residues to stick onto the pan but do not worry. When plain water is added, the water will dissolve the residue and deepen the flavor of the minced meat gravy.

• I used Oyster and Soy Sauce in this recipe. I did not add any other seasoning as the oyster sauce and soy sauce will give sufficient saltiness to the dish. Season the dish to your own taste.

• I used Dried Shiitake Mushroom in this recipe. Dried shiitake mushroom has a stronger fragrance compare to fresh shiitake mushroom. You could use any other types of mushroom if you wish.

• I used minced pork meat in this recipe. You could substitute this with beef or chicken minced meat.

• I used Shaoxing Chinese Cooking Wine in this recipe. This cooking wine adds a nice aromatic and rich flavor to dishes. You could use any other types of cooking wine that you prefer.

• I used Black Sesame Oil in this recipe. The sesame oil will give the dish an extra nutty flavor. You could use other type of sesame oil that is available to you.

• I used Eggs in this recipe. The lightly beaten eggs poured onto the HOT PLATE add flavor to the dish. This is OPTIONAL.

INGREDIENTS FOR HOT PLATE TOFU

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(Serves 4-6 peoples)

✅️ 2 Tubes Egg Tofu

✅️ 250 Gm Minced Meat

✅️ ¼ Cup Cooking Oil

✅️ 3 Dried Shiitake Mushrooms, softened

✅️ 2 Tbsp Oyster Sauce

✅️ 2 Tbsp Soy Sauce

✅️ 1 Tbsp Cooking Wine

✅️ 1 Tbsp Sesame Oil

✅️ ½ Tsp Ground White Pepper

✅️ 1 Bulb Shallot, pounded

✅️ 3 Cloves Garlic, pounded

✅️ 20 Gm Ginger, pounded

✅️ 1½ Tbsp Corn Flour

✅️ 1 Cup Plain Water

✅️ 2 Cup Cooking Oil, for deep frying

METHOD OF PREPARATION:

1. Minced the softened dried shiitake mushrooms and set aside. Remove the egg Tofu from its tube packaging and slice it into pieces, each about 2.5 cm thick.

2. Heat up the cooking oil for deep frying in a pot over MEDIUM heat until it is VERY HOT. Deep fry the egg Tofu a few pieces at a time until they are golden in color. Remove the deep-fried egg Tofu with a slotted spatula.

3. Heat up the cooking oil in a pan over MEDIUM heat. Stir fry the pounded shallot, garlic and ginger for 1 min. Add minced meat and stir fry for 2 mins. Add the mushroom prepared earlier and continue to stir for another 1 min. Add ground white pepper, soy sauce and oyster sauce and stir fry the mixture for 1 min before adding corn flour and then continue to stir the mixture together for 1 min. Add plain water and scrape the pan to dissolve the sticky residue at the bottom. Add cooking wine and sesame oil and let it simmer for 1 min or until the gravy thickens. Add the deep-fried egg Tofu to the minced meat gravy and stir to mix well. Switch OFF heat and prepare to serve.

4. Lightly beat the eggs in a bowl and pour the eggs in a pre-heated HOT PLATE (this is optional). Pour the Tofu minced meat on the same HOT PLATE and garnish with chopped spring onions and sliced red chilies. Hot plate Tofu is best served hot with a warm bed of rice.

RECIPE PHOTO GALLERY