Hot plate Tofu

Serves: 6 – 8

Requires: a medium sized happycall pan, a flat frying pan and the large frying pan / woke.


  • 2 tubes of egg tofu, pat dry and coat with corn starch
  • 1/2 white onion, sliced
  • 2 tsp chopped ginger
  • 2 tsp chopped garlic
  • Canned button mushrooms or fresh shiitake mushrooms, halved
  • Fist-size broccoli, cut into small pieces
  • 1 stick of celery, sliced 
  • Half a carrot, sliced 
  • 6 – 8 prawns, shelled & deveined
  • 150g minced pork, marinated with 1 tsp corn starch, 1 tsp light soy sauce, salt, pepper, sesame oil
  • 2 eggs, lightly beaten
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • Chopped spring onions for garnish

Seasoning (mixed together and set aside)

  • 2 tbsp oyster sauce
  • 1/2 tbsp sugar
  • 2 tbsp chili bean paste (omit to make it children-friendly)
  • 1 tbsp light soy sauce
  • 1 tbsp hua tiao wine
  • 1 cup water
  • Dash of pepper


  1. In a flat pan, pan fry tofu till golden brown then set aside.
  2. In a wok, heat 2 tbsp oil. Add chopped garlic and white onion, fry till fragrant.
  3. Add hard vegetables. Fry till onion translucent. 
  4. Add soft vegetables (e.g. Mushrooms), ginger and minced pork. Stir fry, making sure to break minced pork into smaller clumps. Fry till pork turns color on the outside.
  5. Add prawns and seasoning. Stir. Add salt and pepper to taste.
  6. Once prawns and pork look cooked, add cornstarch mixture gradually till desired consistency.
  7. Turn off flame and set aside.
  8. Heat up happycall pan. 
  9. Once almost hot, add beaten eggs. Act quickly, place tofu all over the pan. 
  10. When eggs are 3/4 cooked, scoop vegetables with mince meat sauce over tofu& eggs. Sprinkle garnish and serve immediately with steamed rice. 


  • Vegetables choices are optional. Does not have to include all the vegetables stated here.
This entry was published on February 17, 2017 at 9:46 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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