Sizzling Vegan Hot Plate Tofu (素铁板豆腐)

By WoonHeng · 30 min

Ingredients

Instructions

1. Cut the soon tofu into thick circles or your desired shapes, handling it gently since it is fragile.
2. Dry-fry the tofu circles in a heated non-stick pan without oil until a thin crust forms, then add a drizzle of oil and cook until golden brown on both sides. Set aside.
3. In a heated non-stick pan, crumble in the mashed firm tofu and cook until it turns slightly yellowish, then add a drizzle of oil and cook until golden brown.
4. Add the chopped mushrooms and carrot and cook until the mushrooms smell fragrant.
5. Add the soy sauce and water, then season with the vegan oyster sauce and white pepper.
6. Bring to a rolling boil and cook for one more minute until slightly reduced.
7. Taste and adjust the seasoning if needed, then stir in the cornstarch slurry to thicken. Transfer to a bowl.
8. Heat a 10-inch iron or fajita skillet with a drizzle of oil. Pour in the plant-based egg to cover the whole skillet.
9. When the egg is almost set, add the tofu and spoon the sauce over it.
10. Cook for about one more minute and serve warm with rice.

Summarized from WoonHeng's video. Watch it for the details.

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