Hotplate Beancurd Egg Tofu

Sizzling Hotplate Beancurd Egg Tofu topped with shrimps.😋

It’s good to have this Korean Hotplate handy for cooking.

The sizzling beaten eggs on this hotplate covered with crispy deep fried golden brown egg tofu cubes add aroma to the dish.

2 tubes Egg Tofu cut into cubes.

Dredge the tofu cubed in cormstarch and deep fried till golden brown.

Drain on paper towel to remove excess oil and set aside.

In a saucepan, add oil, toss the shrimps together with minced garlic.

Add one to two tablespoons of preserved soya bean paste, sugar, pepper, dash of sesame oil and stock and blend well till shrimp is fully cooked.

Remove from heat.

Heat the hotplate on the stove and season with cooking oil.

Pour the two beaten eggs over the hotplate base, spreading it to all corners.

Arrange the deep fried tofu cubes over the half cooked eggs and slowly pour the sauce mixture over it.

Leave the sauce to simmer until it starts bubbling.

Remove from heat and serve sizzling hot.

Topped with chopped scallions.

Check out this link for more eggilicious recipe.


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