Wednesday, June 11, 2008

Hotplate Tofu

Photobucket
Photobucket

HOTPLATE TOFU
Ingredients:
3 rolls egg tofu
4 mushrooms
2 stalk spring onions
1 chilli
½ tsp minced garlic
50g minced meat
1 tbsp potato starch (mixed with 2 tbsp water)
1 egg
1 tbsp chopped spring onions

Seasonings:
1 ½ tbsp spicy bean sauce
1 tbsp sugar
1 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp water

Methods:

1. Cut each roll of tofu into 6 pieces. Soak mushrooms to soften them. Cut off stems and diced the mushrooms, spring onions and chilli.
2. Deepfry tofu until golden brown. Drain oil and set aside.
3. Use 1 tbsp of oil fry minced garlic and the white portion of the spring onions till fragrant. Add mushrooms, chilli and minced meat to fry well. Stir in seasonings then thicken with potato starch water. Turn off the heat when the ingredients are cooked through.
4. Heat a hotplate and pour in 1 tbsp of oil. Beat the egg and pour it evenly on the hotplate. Lay tofu and mushrooms mixture on top then scatter the chopped spring onion before serving.

26 comments:

Amy said...

Lee,

That looks SoOoOo super yummy!!!

Joanna said...

Hi there. I was referring to your savoury mooncake recipe and it calls for 8gm of egg. Shd it be 80gms instead? I am now collecting wonderful recipes for the mooncake festival - the early bird gets the nice recipes! Thanks.

Hugbear said...

Hi Joanna, 8g is correct.

Joanna said...

8gm = 8ml right?
So i lightly beat the egg (white & yolk) and then measure 8ml?

Thanks!

KAY said...

I like the look of that, looks very yummie!

Hugbear said...

Joanna, if you dun have a digital weighing machine, just estimate. Maybe about 1 1/2 tbsp of egg or even 2 tbsp should not be a problem.

Thanks Kay.

delia said...

Lee Lee,
This is delicious. Cooked this dish last saturday but omitting the spicy bean sauce cos of my children. Thumbs up for this dish!

Hugbear said...

Hi Delia, great that you like it. Yeah, by all means adjust the recipe to your liking.

Sophie said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email sophiekiblogger@gmail.com if interested. Thanks :)

Sophie

alia said...

Whenever i try to fry the tofu (plain or dipped with cornflour), it doesnt have that beautiful brown crust! Could you please advise what have i gone wrong?

Hugbear said...

Hi Alia, when frying tofu, make sure the oil is really really hot. Put the tofu in and leave it alone to fry. Do not move it until at least 3 to 5 minutes later.

Mich:L said...

Hi,

This dish looks yummy! What is spicy bean sauce? How do you make this?

I have bottled black bean sauce, will this work just as well?

Thanks.

Hugbear said...

Hi Mich, spicy bean sauce is actually used for dishes like mapo tofu. I don't know how to make it as it is very easy and convenient to just get a bottle from the supermarket here in Singapore. You cannot use black bean sauce, it is different. Here is a pic of the spicy bean sauce. http://www.asianfoodgrocer.com/index.asp?PageAction=VIEWPROD&ProdID=3008

mich:L said...

oh great! I have exactly that in the fridge. i know it as mapo sauce not spicy bean sauce. Thanks for the pic! Can't wait to try this recipe! Keep 'em coming!

- MichL :)

Ren said...

This looks so great that it's even better looking (and I bet tastier) than normal "chi-char" stalls.

chumpman said...

I've made this for new year eve dinner and..................my parents were impressed. Thanks for recipe

Qi said...

Dear Hugbear

Where you get the hot plate from? Is it expensive?

Hugbear said...

Hi Qi, I borrowed this from a friend. We went to this shop which was closing down and she got this very cheap. I wanted to get one too but there was only one left.

Anonymous said...

Being a Singaporean living overseas, I really miss the local food. I enjoy your recipes and someday I would try some. I just hope I am able to find all the ingredients I need. Will let you know once I try it.

Anonymous said...

Hi Hugbear

Thanks for sharing your wonderful recipes in your blog. Your great cooking recipes reminded me of my late mother who was a great cook. Unfortunately i didnt put my heart into learning until recently i migrated overseas and realised how much i missed her cooking and all the craving for singaporean food.

Can you put on more of your local recipes on your blog so that i can learn from you? I hope im not asking too much, i just love your cooking.

Hugbear said...

Hi Anonymous, thanks for visiting my blog. I will try to put up more local recipes when possible. What are the things that you would like to learn to cook or missed from Singapore?

Anonymous said...

Thanks Hugbear. That's very kind of you. Any local chinese food is good as im not a very good cook.

Perhaps some zi cha sort of food will be good eg) butter prawn, fried vege, chicken rice, soya chicken very basic sort of daily food.

Thank you so much, really appreciate your kindness to offer.

Cheers
SN

Anonymous said...

Hi Lee Lee,

Which of these sauces (mapo sauce, spicy bean sauce or black bean sauce)will we be using for HotPlate Tofu? Are they the same sauce?

Thanks,

Mui Sim

Anonymous said...

Hi,

can we use Chili Bean Sauce (toban djan) instead? thanks!

irene

Hugbear said...

Irene, yes they are the same. Just that it comes with chilli and non-chilli tou ban jiang.

Anonymous said...

oic, thanks for replying! shall try it out tmr or day after. once again, thanks! irene :)

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