Sizzling hot plate tofu

Sizzling hot plate tofu

Tags

Chinese
Rice

Cook

Ingredients

  • 150g chickpea flour
  • ¾ tsp kala namak
  • ½ tsp tumeric powder
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • Black pepper
  • ¾ cup water
  • 2 logs soft tofu
  • 1 onion, chopped
  • 2 shallots, chopped
  • 6 cloves garlic, minced
  • Thumb size ginger, chopped
  • 1 chilli, sliced
  • 1 carrot, thinly sliced
  • 200g shiitake mushrooms, roughly chopped
  • 2 tbsp sesame oil
  • 2 tbsp hoisin sauce
  • 1 ½ tbsp sesame oil
  • 2 tbsp shaoxing wine
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • ½ cup water
  • White pepper
  • Rice

Steps

  1. In a medium bowl mix ingredients from chickpea flour to water. Whisk until well combined.
  2. Slice the tofu in 1 inch thick rounds.
  3. Heat the pan with sesame oil and pan fry the tofu until golden brown on both sides. Set aside.
  4. Heat the pan with the chilli oil. Once hot add onion, shallot, garlic, ginger and chilli. Sauté until fragrant.
  5. Add the carrot and mushrooms, cook until carrot has softened.
  6. Mix in the sesame oil, hoisin, shaoxing wine and season with salt and white pepper.
  7. Add the water and cornstarch slurry. Cook until sauce has thickened. Set aside.
  8. Heat some oil in a clean pan then add the egg mixture.
  9. Once egg is almost set arrange the tofu on top then pour the sauce over the top.