Sizzling Vegan Hot Plate Tofu
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!
Servings: 4 people
- 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
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!
- 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