Sizzling Japanese tofu recipe is one of my favorite dishes ever since young. 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, Sizzling Japanese tofu recipe is dished up on a hot plate so that the sauce gets bubbling hot and thus emitting smoke 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!
For sizzling Japanese tofu recipe you need chicken, fresh prawns, Japanese silken egg tofu, frozen mix vegetables, garlic, oyster sauce, light soy sauce, corn starch, eggs, salt and pepper, oil.
Carefully remove the egg tofu from the casing and cut it into 2-inch thickness slices.
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.
For sizzling Japanese tofu recipe 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 a 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 the pan is hot, add the eggs in from the center 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 a few seconds before turning off the heat. Serve sizzling Japanese tofu recipe the tofu hot with the pan.