Irresistible Sizzling Tofu with Salted Fish 铁板咸鱼豆腐 Chinese Hot Plate Egg Beancurd Stir Fry Recipe

Name: Irresistible Sizzling Tofu with Salted Fish 铁板咸鱼豆腐 Chinese Hot Plate Egg Beancurd Stir Fry Recipe
Total time: 30 min
Ingredients: 400 g Tofu; 1 Red onion, quartered; 60 g Snap pea; 15 g Fish, dried rinsed diced; 100 g Ground pork, minced; 3 cloves Garlic, finely chopped; 5 g Ginger, minced; 1 White pepper; 80 g Baby corn, canned drained; 1 tbsp Oyster sauce; ½ tbsp Dark soy sauce; ½ tsp Sugar; 1 tbsp Cornstarch; 1 Egg, beaten

By Spice N' Pans · 30 min

Ingredients

Tofu400 g
Red onion · quartered1
Snap pea60 g
Fish · dried rinsed diced15 g
Ground pork · minced100 g
Garlic · finely chopped3 cloves
Ginger · minced5 g
White pepper1
Baby corn · canned drained80 g
Oyster sauce1 tbsp
Dark soy sauce½ tbsp
Sugar½ tsp
Cornstarch1 tbsp
Egg · beaten1

Instructions

Shallow-fry the egg tofu rounds until golden brown on both sides.
Briefly fry the red onion petals and sugar snap peas. Set aside.
Fry the 10g of diced salted fish until crispy and set aside for garnish.
Stir-fry the 5g of diced salted fish, minced pork, garlic, ginger and white pepper until fragrant.
Add the drained baby corn and stir briefly.
Mix the water, oyster sauce, dark soy sauce and sugar, then pour it into the pan and bring to a boil.
Stir the cornflour slurry into the sauce to thicken it.
Stir in the beaten egg until just set, then add the tofu and fried vegetables, coat well and garnish with the crispy salted fish.

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