Hot Plate Tofu

Hot Plate Tofu

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 2 blocks of firm tofu, cut into cubes, about 12 pieces
  • 3 tablespoons cornstarch
  • 2 cups sweet baby corn, straw or sliced portobello mushrooms and sliced carrots
  • 1 green onion, sliced
  • 1 egg, beaten
  • 2 teaspoons cornstarch mixed with 2 tablespoons cold water


  • 1 cup chicken broth/vegetable broth
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon ginger, minced
  • 1 tablespoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon sugar
  • Pepper to taste


  1. Dredge the tofu in cornstarch and deep-fry in batches until golden brown
  2. Drain on paper towels and set aside
  3. Over medium high heat, pour chicken broth into a saucepan
  4. Add garlic, ginger, oyster sauce, light soy sauce, sugar and pepper to taste
  5. Toss in sweet baby corn, mushrooms and carrots and bring to a boil
  6. Add cornstarch mixture to thicken the broth
  7. Add green onions and stir to combine
  8. Remove from heat and add in sesame oil
  9. Heat up a fajita plate on the stove and season with oil
  10. Pour the egg over the base, spreading it to all corners
  11. Once the egg is half cooked, arrange the fried tofu on the plate and slowly pour the sauce mixture over it
  12. Simmer until the sauce starts bubbling
  13. Remove from heat and serve sizzling hot