Pseudo hot plate tofu

This is another favourite with the children and since I don’t have a hot plate, I use a baking tray as the hot plate and it works just as well.

Ingredients

1 piece skinless chicken breast

2 packs egg tofu

3 Chinese dried mushrooms

½ a carrot

½ pack snow peas

2 eggs

Slice the chicken and marinate with:

1 tsp light soya sauce

Salt and pepper

½ tsp sesame oil

1 tbsp corn flour

Remove the strings from the side of the snow peas

Soak and slice the mushrooms

Skin and slice the carrot

Slice the tofu and place on a kitchen towel to dry

Cover with another piece of kitchen towel

It is important to dry the tofu so that there is minimal splatter when frying

While the tofu is drying, brush some oil onto a heat proof platter (hot plate)

Put the platter into the oven for 10- 15 minutes

Prepare the seasoning sauce

1 tbsp oyster sauce

1 tsp light soya sauce

½ tsp sugar

Dash of pepper

Heat up some oil until very hot

Fry the tofu until golden in colour

Remove the tofu and set aside

Leave 1 tbsp oil in the wok

Fry some chopped garlic until fragrant

Add the mushrooms and mix well

Push the mushrooms to one side

Put in the chicken and fry until it changes colour

Put in the carrots and a little water to help soften the carrots

Mix thoroughly

When the carrots are almost soft add the peas and seasoning sauce

Mix thoroughly and fry until the peas are cooked

Put in the tofu and gently mix with the vegetables

Take the “hot plate” out of the oven

Crack the 2 eggs into the plate

The hot oil will start to cook the eggs

Spoon the hot vegetables onto the eggs

This will cook the top of the eggs

Serve immediately