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What you need to make this Sizzling Hot Plate Tofu

February 3, 2021 by woonheng 6 Comments

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This Sizzling Vegan Hot Plate Tofu (素铁板豆腐, Sù tiě bǎn dòu fu) made from silky soft tofu is delicious, super simple, and flavorful. The sizzling and bubbling sauce will make this an unforgettable meal and a bite of this definitely brings me down memory lane.

hot-plate-tofu

When eating out, it’s common for us to dine at Dai Pai Dong, 大牌档 (open-air kitchen) at home. We also refer to them as Dai Chao (大炒, Dà chǎo) which translates to ‘big fry’.

Although it’s normally a one-man show (one chef), the menu is extensive. There is usually not a set or written menu but most stalls will have this Sizzling Hot Plate Tofu to cater to a vegetarian diet.

What is so special about this dish is that it’s always cooked in an iron or fajita skillet and served on a wooden plate. As a kid, I always looked forward to the sizzling sound and the bubbling sauce when the waiter brought this dish to the table.

hot-plate-tofu

Traditionally, this dish is made with Japanese soft tofu which is made with eggs that are normally deep-fried then topped on a thin layer of egg.

Today, I’m recreating it using silken tofu and a plant-based egg. Also, feel free to cook this using a normal pan if you don’t have a cast iron.

How to make Sizzling Vegan Hot Plate Tofu

The key ingredient of this dish is the soft tofu and it normally comes in cylinder packages that have high water content. They are super soft and fragile.

Most chefs at home will deep fry this tofu but I slowly pan-fried mine in a non-stick pan until a light crust forms.

hot-plate-tofu

Then, continue to brown it with a drizzle of oil.

hot-plate-tofu

To prepare the sauce, first cook the mashed firm tofu until golden brown. Skip this step if you are not using additional tofu. Add in the mushrooms, carrots, and cook until aromatic.

Pour in the stock or water and season with vegan ‘oyster’ sauce, soy sauce, and add in the frozen peas. Thicken the sauce with a simple cornstarch slurry.

To put it all together, first, heat an iron skillet or griddle. Add in a drizzle of oil and pour in a thin layer of plant-based egg. Tip: To get the perfect crusty ‘egg’, let the plant-based egg set a little while the pan is hot.

hot-plate-tofu

Once you see some bubbles, the ‘egg’ is almost ready then arrange a layer of pan-fried tofu on top.

hot-plate-tofu

Slather the tofu with the sauce you just made. Let the mixture cook for another minute or so. Serve warm with rice. It’s that easy!

If you are a tofu lover, check out:

  • Cabbage Tofu Delicata Squash Stew
  • Lemongrass Tofu (a vegan version of Vietnamese Lemongrass Chicken)
  • Lion’s Head Stew (a classic Chinese meatball stew that I veganized)

This Sizzling Vegan Hot Plate Tofu is

  • Quick and Easy
  • Delicious
  • Allium-Free
  • Gluten-free (use gluten-free soy sauce and vegan ‘oyster’ sauce)
  • Easily customizable (use your favorite veggies as toppings)
  • Perfect for the non-spicy food lover

If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!

Sizzling Vegan Hot Plate Tofu

woonheng
This Sizzling Hot Plate Tofu '铁板豆腐' recipe is easy, simple, and flavorful! It's made with super soft tofu and served on top of a plant-based 'egg' and slathered with a delicious mouthwatering simple sauce. Serve it with a bowl of rice and enjoy!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Asian, Chinese
Servings 4 people

Ingredients
  

  • 4 packages of 11oz Soon Tofu or use Silken/Soft tofu
  • 4 oz plant-based egg optional, used Just Egg
  • 1 oz firm tofu mashed (optional)
  • 2 dried Shiitake mushrooms softened and chopped
  • ¼ cup chopped carrot
  • ¼ cup frozen peas
  • 1 tablespoon vegan ‘oyster’ sauce
  • 1 tablespoon soy sauce
  • 1¾ cups of water
  • pinch of white pepper
  • cornstarch slurry

Instructions
 

Prepare the Tofu

  • Prepare the tofu: Remove tofu from its packaging, and cut it into thick circles or into your desired shapes. Please note that soon tofu is very fragile so handle it with care.
  • Place tofu circles in a heated non-stick pan.
  • Pan-fry the tofu without oil to seal the outer layer. Once you see a thin crust forms, add a drizzle of oil and continue to cook until golden brown on both sides. (See notes for alternate step)
  • Remove the tofu from the pan and set aside.

Prepare the Sauce

  • Prepare the sauce: In a heated non-stick pan, add in the mashed firm tofu, if using.
  • Once the tofu crumbles turn slightly yellowish, add a drizzle of oil and continue to cook until golden brown.
  • Then, add in the mushrooms and carrot and continue to cook until the mushrooms are fragrant.
  • Drizzle in the soy sauce and add in the water, then season with vegan 'oyster' sauce and white pepper.
  • Bring the mixture to a rolling boil, and cook for another minute until the sauce is slightly reduced.
  • Taste test and season if needed. Swirl in the cornstarch slurry to thicken the sauce. Transfer to a bowl until ready to use.

How to put everything together

  • Heat a 10" iron or fajita skillet and add a drizzle of oil.
  • Pour in the plant-based 'egg' to cover the whole skillet.
  • Once the 'egg' is almost set, add in the prepared tofu and slather the sauce over the tofu.
  • Let the mixture cook for another minute or so and serve warm with rice. Enjoy!

Video

Notes

  • An alternate way to cook the tofu – Dredge tofu with cornstarch and deep fry until golden brown. This is the normal way most chefs prepare this tofu in Malaysia. 
  • Homemade vegan ‘oyster’ sauce 
Keyword easyrecipe, tofu
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Filed Under: Savory, Tofu

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Comments

  1. B.R.

    February 20, 2022 at 2:35 pm

    5 stars
    Just made this for brunch today and it’s so tasty! I used a frozen peas and carrots mix and the leftover mushroom ‘broth’ from soaking the mushrooms and it worked out well

    Reply
  2. Afsan

    February 5, 2021 at 7:49 am

    Thanks Woonheng! 🙂 So may i ask then how did you make eggs liquid from mungbean? Maybe a very basic question but i believe it can make a big difference in taste of the dish (rather than using chickpea flour). Thank you!

    Reply
    • woonheng

      February 5, 2021 at 3:41 pm

      No worries Afsan. I used a store-bought version actually. Not sure where you are located but they are available in US. Let me know if you need anything else. Best, WoonHeng

      Reply
  3. afsan

    February 3, 2021 at 12:35 pm

    Hi, will you please tell us how to make yellow egg plant base? Thanks and appreciate your work.

    Reply
    • woonheng

      February 3, 2021 at 5:04 pm

      Hello Afsan, I used Just Eggs liquid that’s made from mung bean. There are some readers who made the plant base egg using chickpea flour. Hope you give it a try. Best, WoonHeng

      Reply

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My name is WoonHeng and I share Asian plant-based deliciousness that you can make in your kitchen. My goal is to inspire you to try a meatless dish, one meal at a time. Let's get cooking with these recipes!

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