There are many variations for preparing Tofu Hotplate.
One of the hot favourite dish at Zi Char stalls and goes well with rice.
The sizzling eggs on the hot plate add aroma to this dish.
The basic to preparing the Tofu dish is to get a hot plate.
You can pair with different types of ingredients for the Tofu dish such as minced pork or seafood combination of squids and prawns Sliced carrots and different types of mushrooms.
Remove the wrapper from the egg tofu, cut the tofu into bite size pieces and lightly coat with corn flour and deep fried till golden brown.
Drain with paper hand towel.
Add some cooking oil in the pan and minced garlic and fry till fragrant.
Add two tablespoons of minced bean paste.
Now add your choice of ingredients and mix with the sauce.
Include a dash of sugar and a teaspoon of sesame oil and two to three tablespoons of water.
Bring to a boil.
Heat the hotplate over the stove and coat with one to two tablespoons of cooking oil.
Once the hotplate is hot, pour the beaten egg and spread evenly over the entire hotplate.
Gently placed the golden tofu pieces around the hot plate.
Pour the ingredients over the tofu and served hot.
Garnished with generous amount of chopped scallions for added flavour.
Here are some hotplate tofu dishes with different ingredients.
Served with prawns, button mushrooms and sliced carrots.
Served with minced pork, button mushrooms and sliced carrots.
Served with minced pork and brown bunashimeji mushroom that has a meaty taste and firm texture.
This “Alce Nero 30 Minutes Organic Meals” is a collaboration with Alce Nero Singapore and Singapore Home Cook.
Come, join Singapore Home Cook to share your cooking experience.
Decided to cook the Alce Nero Organic Spaghetti with an Asian flavour
200g Alce Nero Organic Spaghetti
6 tablespoons Alce Nero Organic Tomato Sauce with Vegetables
3 tablespoons Alce Nero Organc Apricot Jam
2 packets firmed Extra Silken Smooth Tofu
400g minced meat with a little fat
1 tablespoon minced garlic
Superior Light Soy Sauce
Remove the tofu from the packaging and cut into bite sizes and set aside.
Boil water and add some sea salt.
Cook the spaghetti until al dente or slightly longer (2 to 3 minutes more) for softer pasta.
Heat saucepan and fry the minced garlic till lightly browned.
Add the minced meat and fry until semi cooked.
Add the organic tomato sauce with vegetable and organic apricot jam and mixed well.
Add the tofu and blend together and simmer for about 3 – 4 minutes.
Adjust the seasoning with some sea salt and superior light soy sauce.
Divide each portion of the spaghetti into serving plates.
Dish a desired amount of the minced meat tofu sauce over the spaghetti.
Garnished with a generous amount of chopped parsley and serve warm.
For more 30 minutes Organic Meals, check out this link.
Tauhu Goreng can be eaten as a meal itself or side dish.
Most importantly, the peanut sauce drizzled over the fried bean curd and selected choices of vegetables to go along with the dish.
To get the correct type of Tau Kwa is very important.
4 pieces Pre-Fried Tau Kwa Extra Large Size
Small packet bean sprouts (blanched)
1 Japanese cucumber (Shredded)
Small bowl of roasted peanuts (crushed finely)
2 tablespoons tamarind pulp (soaked and drained for tamarind juice)
2 tablespoons minced garlic
2 tablespoons brown sugar
5 tablespoons home prepared chicken stock
1 teaspoon premium dark soy sauce
1 tablespoon sambal chilli paste
Place the pre fried tau kwa on top of a few pieces of paper hand towel to absorb the water during thawing. The drier the bean curd, the crispier the tauhu goreng.
Add some cooking oil into the non stick pan and pan fry the bean curd on all sides until each piece turned golden brown.
Cut the pan fried bean curd into bite sizes and set aside.
In a small sauce pot, combine all the sauce ingredients and simmer over low fire until a thick gravy is formed.
Place the cut bean curd on a serving plate with some shredded cucumber and blanched bean sprouts.
Drizzle a generous amount of gravy over the bean curd pieces and serve immediately.
You can garnished additional peanut over the dressing.
How about preparing your own Lontong dish?
Check out here for details:
Do you know that Szechuan peppercorn is one of the five ingredients found in five spice powder other than star anise, fennel, clove and cinnamon.
Its not pepper but rather a reddish dried outer husks of the prickly ash shrub. When fried gives a fragrant aroma similar to lavender.
It has a powerful sensation that causes numbness to the tongue.
I would normally grind a few tablespoons of these Szechuan peppers.
Quarter kilo of fresh minced pork
2 tubes of Egg Tofu
3 tablespoons Szechuan Peppercorns (lightly grinded)
6 – 8 pieces dried chillies (soaked)
1 tablespoon minced garlic
A small bowl of chopped scallions
Home prepared chicken stock
Heat wok, fry minced garlic till fragrant.
Add the soaked red chillies, lightly grinded Szechuan peppercorn and fry together.
Add the minced pork and fry all the ingredients until the pork is almost cooked.
Drizzle some Chinese cooking wine and a tablespoon of superior dark soy sauce.
Taste and adjust the seasoning to your own likeness.
Transfer all the ingredients into a small clay pot and add the diced egg toufu.
Add some home prepared chicken stock and mix thoroughly.
Bring to a boil.
Garnished a generous amount of chopped scallions and cover the claypot for two to three minutes.
Turned off the heat and serve immediately.
Goes well with a hot plate of plain rice or even porridge.
Keen to dish more tofu recipes, click here for more details.
Any unforgettable experience with peppercorns at Food Tasting dinner with OpenRice Singapore.
Here’s my review.
Ever since I was young, Tau Kwa Pao always goes together with Teochew braised duck.
Now that I mastered the art of preparing my own Teochew Braised duck, no more buying from our favourite stall.
Today, I decided to prepare my own version of Tofu Parcels with an added ingredient of braised duck meat into the combination.
One packet of Tofu Puff
1 large cucumber (diced)
3 boiled eggs (diced)
10 pieces deep fried fish balls (chopped)
One piece of braised duck meat from this whole duck.
Chilli Sauce Preparation:
Blend fresh red chillies, apple vinegar, minced garlic and some coarse sugar.
If you wish to know more details about how to prepare your own Teochew Braised Duck, check out here.
Sauce from the braised duck can be used to stew boiled eggs, etc.
Make an opening across each tofu puff and add a tablespoon or slightly more of the mixed ingredients.
Garnished with chopped cilantros, chilli sauce and braise duck sauce.
Instead of toasting the tofu puffs, I steamed them for a short while before serving.
Here’s another recipe on how to prepare grilled tofu for an afternoon snack.
Introduction: Crispy tofu at first bite that leads to softness of the silky tofu within. Ingredients: One piece of Tofu 3 tablespoons of Corn flour Lawry’s Season Salt Method: This is how you can extract more water out of the Tofu. The drier the Tofu the crispier the skin. Place the piece of Tofu on a piece of paper hand towel. Top a plate gently over the Tofu and add a heavy bottle not exceeding 380gms to put more pressure on the Tofu. Leave it for about 15 to 20 minutes. You will be amazed how much water was extracted. Cut the tofu into bite sizes. With a standard size tofu, you should be able to get about 16 pieces. After cutting, place the tofu slices again on paper hand towel and change a few pieces of paper hand towel from time to time until you find the tofu slices are pretty dry. Marinade with Lawry’s Seasoned salt sparingly and leave it aside for about 10 minutes before cooking. Coat each Tofu with corn flour and place them on the gill basket before air frying. Air fry the tofu for about 10 to 15 minutes until the slices are a bit hardened and slightly browned. This method is to prevent splattering of water from the tofu when you deep fried them. Remove the tofu and deep fry them in the wok over medium high heat until each piece turned crispy and browned but not burned. Transfer the crispy tofu into a serving plate and garnish with some cilantro leaves and your favourite chilli sauce. Recommendation: Interested to learn more tofu recipes, click here for details. https://flofoodventure.wordpress.com/2014/02/24/egg-tofu-with-minced-pork/
6 pieces of fried tofu puff
2 Japanese cucumber (julienned)
2 bowls of bean sprouts (trimmed)
1 medium carrot (julienned)
3 tablespoons granulated peanuts
2 tablespoons of toasted white sesame seeds
3 tablespoons of Prawn Paste
1 tablespoon of Sambal Prawn Chilli
1 teaspoon of coarse sugar
1 tablespoon of plum sauce
Slit the fried tofu puff on the long edge carefully.
Stuff each beancurd with generous amount of beansprouts, julienned cucumber and carrot.
Pack the ingredient tightly as you possibile can.
Place the stuffed tofu puff in the oven and grill for 5 minutes or slightly more until crispy.
2 tubes egg tofu sliced
2 rice bowls of fresh minced pork
1 rice bowl of home made chicken stock
2 tablespoons of minced garlic
Few stalks of chopped spring onions
1 tablespoon of wolfberries (soaked for 5 minutes)
In a porcelain claypot, add oil with one tablespoon of cooking oil.
Under medium heat, fry the minced garlic until fragrant.
Add the minced pork and fry until the pork turns pink.
Add the sliced egg toufu and wolfberries over the pork and include one rice bowl of homemade chicken stock.
When the bubbles appeared in the claypot, turn off the heat.
Serve with chopped spring onions.
2 pieces of large Beancurd (sliced into smaller pieces)
1 large carrot (sliced)
1 packet Snow peas 1 packet of baby corns (sliced into halves)
2 tablespoons of XO Sauce
1 tablespoon of Chee Seng 100% Pure White Sesame Oil
2 teaspoons minced garlic
Deep fry beancurd pieces until it turned light brown.
Drain on paper hand towel.
Heat wok, add 2 tablespoons of cooking oil.
Fry minced garlic until fragrant.
Add sliced carrots, snow peas and baby corns and mixed well.
Pour 2 tablespoons of home made chicken/pork stock and stir well.
Let the vegetables simmer for a while to soften.
Add the deep fried beancurd into the rest of the ingredients.
Add 2 tablespoons of XO Sauce into the wok.
Let it simmer until you see bubbles coming out from the bottom of the wok.
Turned off the heat.
Serve hot with plain rice.
I used a ceramic casserole to cook this dish.
You can also use normal wok for this recipe.