Sizzling Japanese Tofu is one of my favourite dish ever since young. Each time when I dined out with them and when it was my turn to order, I will always order the same dish. I just love Tofu, especially Japanese Tofu, cooked in the sizzling style. The runny eggs, the delicious sauce and the soft tofu – just beyond words to describe the amazing taste and texture. Whoever invented this dish is a genius!
In Chinese restaurants this dish is dished up on a hot plate so that the sauce gets bubbling hot and thus emitting smoke (like a dramatic entrance of superstar!) as it gets put on the table. It is always the head-turning dish; everyone around will look at the waiter carrying a plate of hot sizzling tofu because of the smoke! However, being at home, it is almost impossible to make that happen… well, for my case anyway. First, I don’t have a hot plate. Second, I don’t have a gas stove to heat up the hot plate. Third, the smoke alarm will go off if too much smoke in my apartment. *shrugs*. Nevertheless, I didn’t give up trying to cook this dish as one day something struck me that I could just cook and dish it up using my beloved Circulon non-stick pan! (Talk about being desperate… indeed).
- 1 chicken thigh, minced
- 3 medium size fresh/frozen prawn (deshelled), minced
- 2 tubes of japanese silken egg tofu
- 1 cup frozen mix vegetables (green peas, corns, capsicum)
- 2 cloves garlic, finely chopped
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 2 tablespoon corn starch, diluted with 1 cup water
- 2 eggs, lightly beaten
- Pinch of salt and pepper
- Cooking oil
- Carefully remove the egg tofu from the casing and cut into slices (2-inch thickness).
- Heat up enough oil on a non-stick pan for shallow frying. When hot, carefully add the tofu and pan fry them both sides till golden brown. Dish up and set aside.
- Remove all but one tablespoon of oil remaining in the pan and add garlic. Stir fry till fragrant, then add the minced chicken and prawn. Stir fry for 2 minutes.
- Add the frozen vegetables and stir fry for a minute, then add the oyster sauce, light soya sauce and corn starch water. Add a pinch of salt and pepper. Turn the heat to low and let it simmer for 1 minute. Dish up the sauce into a bowl.
- Wipe the non-stick pan with kitchen towel and then add 1 tablespoon of cooking oil and turn the pan to ensure the oil covers the entire base. Turn the heat up high. When pan is hot, add the eggs in from the centre and ensure it covers the entire pan.
- While the side of the eggs is slightly cooked and the center still runny, place the tofu pieces onto it. Then carefully pour the sauce over and let it sizzle for few seconds before turning off the heat. Serve it the tofu hot with the pan.