You'll Need this Sizzling Vegan Hot Plate Tofu - 素铁板豆腐

By WoonHeng · 30 min

Ingredients

Instructions

1. Cut the soon tofu into thick rounds or your preferred shapes, handling it gently as it is fragile.
2. Place the tofu in a heated non-stick pan without oil and pan-fry until a thin crust forms, then add a drizzle of oil and cook until golden on both sides.
3. Remove the tofu and set it aside.
4. In a heated non-stick pan, cook the mashed firm tofu (if using) until it crumbles and turns slightly yellow, then add a drizzle of oil and cook until golden.
5. Add the mushrooms and carrot and cook until the mushrooms smell fragrant.
6. Add the soy sauce and water, then season with the vegan oyster sauce and white pepper.
7. Bring to a rolling boil and cook for another minute until slightly reduced.
8. Taste and adjust seasoning if needed, then swirl in the cornstarch slurry to thicken. Transfer to a bowl.
9. Heat a 10-inch iron or fajita skillet and add a drizzle of oil.
10. Pour the plant-based egg over the whole skillet.
11. When the egg is nearly set, add the tofu and spoon the sauce over it.
12. Cook for about another minute and serve warm with rice.

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

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