9min 4 ppl
Hot Plate Tofu
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 8 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 16g
Carbs 20g
Fats 20g
About this dish
Crisp-fried tofu and vegetables smothered in a savoury minced pork gravy, brought to the table on a sizzling hot plate for maximum drama.
Allergy Info
Gluten, Soya, Celery, Molluscs
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic clovesminced3
- Carrotsthinly sliced1
- Chinese cabbagecut into pieces150 g
- Spring onionssliced2
Meat & Poultry
- Minced pork150 g
Plant Proteins
- Firm tofucut into thick slabs400 g
Tins & Jars
- Chicken stock200 ml
Dried Goods
- Cornflourfor coating the tofu3 tbsp
- Cornflourmixed with a little water, to thicken the gravy1 tsp
Oils & Condiments
- Vegetable Oilfor shallow-frying400 ml
- Oyster sauce2 tbsp
- Light soy sauce1 tbsp
Utensils
- Large frying pan
- Wok
- Meat thermometer
- Slotted spoon
Method
1
Pat the tofu slabs dry and coat lightly in cornflour.
Approx. 5 minutes
2
Heat the vegetable oil in a large frying pan over medium-high heat and fry the tofu for six minutes, turning once, until golden and crisp on both sides.
Approx. 6 minutes
3
Drain the fried tofu on kitchen paper and arrange on a preheated hot plate or serving dish.
Approx. 3 minutes
4
In a wok, fry the garlic in a tablespoon of the remaining oil until fragrant, then add the minced pork, breaking it up and cooking for four minutes until it reaches 71°C on a meat thermometer.
Approx. 4 minutes
5
Add the carrot and Chinese cabbage, stirring for three minutes until softened.
Approx. 3 minutes
6
Stir in the oyster sauce, light soy sauce and chicken stock, bringing to a simmer for two minutes.
Approx. 2 minutes
7
Stir in the cornflour slurry and simmer for one minute until the gravy thickens and coats the back of a spoon.
Approx. 1 minute
8
Pour the pork gravy and vegetables over the fried tofu, scatter with spring onions and serve immediately while sizzling.
Approx. 3 minutes
