Hot Plate Egg Tofu from Singapore
Hot Plate Egg Tofu is a very common dish from the Tze char stores in Singapore. The dish has its roots in China. As a typical one pot dish Hot Plate Egg Tofu is very simple to cook. When you fry the egg tofu the taste becomes very aromatic and the eggs at the bottom of the hot plate make it even more fragrant. In Singapores hawker centres many different versions of this dish can be found.
How to make it veggie?
Minced meat and shrimps are the most common ingredients. We tried to turn the original recipe into a veggie dish so we replaced the minced meat with a “meat” made of pea proteins. You can replace the amount of meat with every kind of meat substitutes.
2 pack egg tofu, 2 cm slices
250 ml veggie stock
100 g brown mushrooms
2 tbs peanut oil
100 g minced “pea proteins meat”
2 stalks spring onion, diced
1 red thai chili, chopped
1 tbs minced garlic
2 tbs vegan oyster sauce
½ tbs dark soya sauce
Salt & pepper, to season
First heat oil in a frying pan and fry egg tofu slices from both sides until golden brown and lightly crispy. Be carefull when flipping slices to the other side. Carefully remove fried tofu from the pan and set aside.
Use the same pan, add more oil if needed and stir fry garlic and minced meat for 2-3 minutes. Now add mushrooms and stir fry for another 1-2 minutes. Deglaze with veggie stock, bring to a simmer and reduce heat. Season with salt and pepper and place fried tofu slices on top of the pan.
Mix eggs and fry mixture in another pan until you have an omelette. Seperate omelette on two deep plates and add sauce. Garnish with spring onions and chilis and serve imediatelly.
What is a Tze char store?
Tze char, also romanised Zi char, is a Singaporean Singlish colloquialism deriving from the local Hokkien dialect to describe an economical food stall which provides a wide selection of common and affordable dishes which approximate home-cooked meal.
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