Nyonya Cooking

Sizzling Japanese Tofu

Sizzling Japanese Tofu

Sizzling fried Japanese tofu is one of the many typical dishes found in Chinese restaurants in Singapore and Malaysia. These silky egg tofu with small chunks of minced meat are simmered in a thick savoury sauce and served on a sizzling hot plate.

5 stars
Grace
Grace

Preparation 15 mins
 Cooking 20 mins

Side

铁板豆腐, Tit ban tauhu

Malaysian, Singaporean

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Nutrition per Serving

265 kcal
17 g
13 g
24 g

Japanese tofu is delicious especially when it is served sizzling on a hot plate along with an extremely delicious saucy meat gravy. That's not all. The surprise is right at the bottom of the hot plate - the mildly crusty omelette. I have always enjoyed digging all the way right to the bottom of the dish just to scoop the omelette together with the tofu and gravy. Eaten with white rice, this dish is truly amazing.

It is one of those dishes that could be easily whipped up during the weekdays. A little bit of minced meat goes a long way. This dish is usually what I go for as I always have some minced meat stacked in my freezer. However, what if there's no Japanese tofu available? Can it be turned into a vegetarian version? As usual, I'd love to answer all these questions below.

What if I can't find Japanese tofu?

Egg tofu or sometimes called Japanese tofu are silky and has a pleasant eggy flavour. When fried, they create a thin crispy layer similar to the sides of a fried egg. That's why it's different when compared to other types of tofu. If you aren't able to buy them at the Asian grocer or supermarkets (in Asia), tofu of medium firmness will be a good substitute. However, silken tofu will be too soft and is not suitable for this recipe.

Cooking without a hot plate

Cast iron hot plates is the way to go when cooking this recipe. Due to its ability to contain heat very well, cast iron plates maintain the high temperature even up to serving. This creates the sizzling effect that many love. If you do not have the cast iron hot plate, a non-stick pan will do the trick. The sizzling effect will however be missing.

Vegan sizzling tofu

Since Japanese tofu is made of egg, you can substitute it with the plain tofu. Not silken tofu but medium or hard tofu. Besides that, substitute minced meat with minced firm tofu as how I've suggested in the pad kra pao recipe. Another option would be minced mushrooms. They would work just fine. As for oyster sauce, replace it with mushroom sauce. You'll not be able to substitute the egg. So, simply omit it from the recipe.

There you go, a fabulous dish that is simply delicious for you and your family.

Ingredients

Servings:  
1
scallions
2
shiitake mushroom(s)
1
shallot(s)
1
garlic clove(s)
1 tbsp
corn starch
1⁄2 tbsp
water
50 g
minced meat
1 tsp
soy sauce
1⁄4 tsp
salt
1 tsp
shaoxing wine
1⁄4 tsp
white pepper
1
tofu (Japanese)
—
oil
400 ml
water
1 tbsp
oyster sauce
1 tsp
sesame oil
1 tsp
sugar
1⁄2 tbsp
soy sauce
1 tsp
dark soy sauce
1
egg(s)
—
scallions

Steps to Prepare

Sizzling Japanese Tofu Step 1

Step 1 of 7

    • 1 scallions
    • 2 shiitake mushroom(s)
    • 1 shallot(s)
    • 1 garlic clove(s)
    • 1 tbsp corn starch
    • 1⁄2 tbsp water

Soak dried shiitake mushrooms in hot water for 20 minutes or until soft. Then, cut them into thin slices. Mince garlic and slice shallots. Cut scallions into length of ca. 4cm. Separate the leafy parts of the scallion from the root portion. In a bowl, mix corn flour with water. Set aside.

Sizzling Japanese Tofu Step 2

Step 2 of 7

    • 50 g minced meat
    • 1 tsp soy sauce
    • 1⁄4 tsp salt
    • 1 tsp shaoxing wine
    • 1⁄4 tsp white pepper

In a bowl, mix minced meat with soy sauce, white pepper, salt and 'Shaoxing' wine. Leave to marinate for at least 10 minutes.

Sizzling Japanese Tofu Step 3

Step 3 of 7

    • 1 tofu (Japanese)

Use a knife to cut right through the package of tofu. Press the end of the package to allow the tofu to slide out. Then, cut them into slices of ca. 1.5cm thick.

Sizzling Japanese Tofu Step 4

Step 4 of 7

    • oil

Heat pan over medium temperature. Once the pan is hot, add enough oil to fry the tofu. When tofu slices are browned, turn them over to fry the other side. Leave aside. Note: Using a non-stick pan would be helpful to prevent the tofu from sticking to the pan.

Sizzling Japanese Tofu Step 5

Step 5 of 7

Keep one tablespoon of oil used to fry tofu. Discard the rest. Add garlic, shallots and mushrooms to the pan. Sauté over medium heat until fragrant. Then, add minced meat. Continue sautéing for another minute.

Sizzling Japanese Tofu Step 6

Step 6 of 7

    • 400 ml water
    • 1 tbsp oyster sauce
    • 1 tsp sesame oil
    • 1 tsp sugar
    • 1⁄2 tbsp soy sauce
    • 1 tsp dark soy sauce

Add scallions (root portion), water, soy sauce, dark soy sauce, sugar, sesame oil and oyster sauce to the pan. Increase heat to maximum and bring gravy to boil. Once it begins boiling, add the rest of the scallions and pour in corn starch mixture. Stir until gravy thickens. Set aside.

Sizzling Japanese Tofu Step 7

Step 7 of 7

    • 1 egg(s)
    • scallions

Place the hot plate over medium to high heat. Pour a beaten egg onto the hot plate and immediately add the fried tofu slices. Pour the prepared gravy onto the hot plate. Optionally, garnish with scallions.

Published: April 30, 2019

3 Discussions

Khoo
4 years ago

Khoo

I don't have 'Shaoxing' wine. Can I use Rice wine?

Grace
4 years ago

Grace

Shaoxing wine is a type of rice wine. So yes, any rice wine will do.

Rose
4 years ago

Rose

How do you stop the tofu from breaking apart?

Grace
4 years ago

Grace

Don't keep flipping the tofu. Let it brown on one side before flipping it over.

Jean Wong
5 years ago

Jean Wong

I made this dish and it was delicious! I didn't have the shiitake mushrooms but it was excellent without. Will try it with shiitake next time. Thank you so much! Real comfort food :)

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