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Cinta Dapur » Featured, Main course, Starter » Hot plate tofu

Hot plate tofu

For some reason, I love eating out even though my parents are great cooks. I guess it is just the little rebel in me. Therefore I love it whenever my relatives comes to visit because I always know we will be going out for dinner that evening.

The hot plate tofu is one dish that I will always order whenever we have dinner at a Chinese restaurant. The star of this dish (in my opinion) is the tofu. Deep fried, the tofu is crusty on the outside and mushy on the inside. The texture is quite amazing especially when soaked in the gravy that comes along with it.

In this dish, I have taken the liberty of plating it slightly differently for aesthetics purposes. Back in Malaysia they just chuck everything onto a hotplate (which I do not have one) and served. So note that this is not exactly how the dish is really presented, but I do hope you enjoy it nonetheless.

Hot plate tofu

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  • 2 tubes of Japanese egg base tofu sliced across at 1-2 cm thick (check the ingredients section to make sure they’re egg based)
  • 250 gm of minced pork
  • 1 clove of garlic roughly chopped
  • 1 tbs of oyster sauce
  • 2 tsp of sesame oil
  • 1 tsp of soya sauce
  • 1 tbs of flour
  • Shitake Mushrooms – soaked in hot water for half hour, sliced across so they are in strips. Retain the broth
  • Half cup of water
  • Enough vegetable oil for deep frying
  • 2 tsp thick caramel sauce (you can omit this if you don’t have one)


  • Heat oil in a wok then drop in the tofu and deep fry until tofu is golden brown. Set tofu aside on paper towers and allow to cool
  • Heat wok with a little bit of oil and drop in the garlic and let it brown
  • Then add in the minced pork and give it a stir until they are thoroughly cooked
  • Add in the mushrooms and stir
  • Next add in the oyster sauce, sesame oil, thick caramel sauce and soya sauce. Stir to coat the meat with these sauces
  • Next add in water and broth and let it simmer for 2 mins in medium heat
  • Sprinkle in flour and stir to thicken the sauce (don’t just chuck it in or the flour will coagulate; alternatively to be safe premix in cold water stir then pour into the sauce)
  • Finally plate it along with the tofu and serve

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Cinta Dapur is authored by Ivan Cho, who currently works as a Project Manager in the Digital Advertising arena in London. He is also a freelance photographer and a hobbyist food photographer

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