Hotplate Tofu with Minced Meat and Prawns
Singapore-style hotplate tofu sizzling with minced meat and prawns — a comforting, wok-fried zi char favourite served straight from a hot cast-iron plate.
About this dish
Hotplate Tofu with Minced Meat and Prawns is a home-and-hawker favourite that combines silky tofu, savoury minced pork and sweet prawns in a glossy, umami-packed gravy. In Singapore you’ll find versions of this at zi char stalls and kopitiam-style eateries, but it’s just as satisfying to cook at home for a family dinner or weekend makan. The dish arrives at the table still sizzling on a cast-iron plateau — perfect for sharing over steaming white rice.
The texture is the star here: soft, pillowy tofu contrasted with juicy prawns and slightly caramelised minced meat. The sauce is built from light soy, oyster sauce and a touch of sesame oil, thickened with cornflour so it clings to every bite — a familiar, comforting profile in Singaporean Chinese cooking. For a local twist, some households add a spoonful of sambal or a dash of kecap manis for a slight sweet-spicy lift depending on the occasion.
This recipe suits busy parents looking for a quick weeknight dinner, couples craving a cosy supper, or hosts wanting a fuss-free dish for potlucks and family reunions. Use a wok and a hotplate (or heavy skillet) to recreate that smoky, sizzling finish — or simply serve straight from your wok if you don’t have a cast-iron platter. It’s versatile, forgiving and typifies the sharing-centred dining culture of Singapore — think heartland hawker centres, Tiong Bahru apartments, and East Coast family suppers.
Ingredients
- 400 g firm tofu (pressed and cut into 3 cm cubes)
- 200 g minced pork (lean or mixed)
- 150 g prawns, peeled, deveined and halved if large
- 2 tbsp vegetable oil (for frying)
- 1 tbsp sesame oil
- 4 cloves garlic, finely chopped
- 1 thumb (15 g) ginger, finely julienned or minced
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce (for colour, optional)
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp Shaoxing wine or dry sherry (optional)
- 150 ml chicken stock or water
- 1 tsp toasted sesame oil (finish)
- 1 tbsp cornflour mixed with 3 tbsp water (slurry)
- 2 spring onions, sliced on the diagonal (white and green separated)
- 1 bird's eye chilli, finely sliced (optional, for heat)
- 2 tbsp fried shallots or shallot crisps (garnish)
- 2 tsp toasted sesame seeds (garnish)
- Salt and white pepper to taste
- Lime wedges or sliced cucumber (to serve, optional)
Step-by-Step Method
- Prepare tofu: press with a clean tea towel or paper towels for 10–15 minutes to remove excess water, then cut into 3 cm cubes. This helps tofu hold its shape when frying and on the hotplate.
- Season proteins: toss minced pork with 1 tsp light soy sauce and a pinch of white pepper; season prawns lightly with a pinch of salt and a drop of sesame oil.
- Pan-fry tofu: heat 1 tbsp vegetable oil in a non-stick pan or wok over medium-high heat. Fry tofu cubes until golden on two or three sides, turning gently (about 3–4 minutes per side). Remove and set aside — you want a slight crust so they don’t break when sauced.
- Cook minced meat: add remaining 1 tbsp oil to the wok and increase to high heat. Add garlic, ginger and the white parts of the spring onions; fry briefly until fragrant (20–30 seconds). Add minced pork and stir-fry on high heat until it starts to brown and caramelise (3–4 minutes).
- Add prawns and sauces: push the meat to one side, add prawns and sear until just pink (1–2 minutes). Stir everything together, then add light soy, dark soy (if using), oyster sauce, sugar and Shaoxing wine. Stir to combine.
- Make the gravy: pour in chicken stock (or water) and bring to a simmer. Taste and adjust seasoning — add a touch more light soy if you want saltiness or a pinch of sugar to balance.
- Thicken the sauce: lower heat to medium. Stir the cornflour slurry, then slowly pour into the simmering sauce while stirring until it thickens to a glossy consistency that coats the back of a spoon.
- Assemble on hotplate: gently nestle the fried tofu into the sauce in the wok, spooning sauce, minced meat and prawns over the tofu. If you have a cast-iron hotplate, transfer carefully and drizzle a little toasted sesame oil; serve sizzling. If not, serve straight from the wok.
- Garnish and finish: scatter green parts of spring onions, sliced bird's eye chilli (if using), fried shallots and toasted sesame seeds over the top. Squeeze a little lime or serve cucumber on the side to cut through the richness.
- Serve immediately with steamed jasmine rice — and if you like, a side of sambal belacan or achar for extra local flavour.
Tips & Serving Ideas
- Buy firm or extra-firm tofu from NTUC, Cold Storage or Sheng Siong and press well to avoid soggy tofu — 10–15 minutes under weight is ideal.
- If you don’t have a cast-iron hotplate, use a heavy skillet or serve straight from the wok; to recreate the sizzle, warm a preheated skillet and pour hot sauce over tofu just before serving.
- For extra wok hei, keep the wok very hot when cooking the minced meat and prawns and don’t overcrowd the pan; cook in batches if needed.
- Adjust spice to taste — add sliced bird’s eye chilli or a spoon of sambal belacan for local heat, or omit for kids and low-spice eaters.
- Make-ahead: cook the minced meat and sauce separately and keep tofu pan-fried in the fridge; reheat together briefly before serving to preserve texture. Leftovers keep 1–2 days in the fridge and reheat well over medium heat.
- Substitutions: swap minced pork for minced chicken or ground beef, and use firm white fish or squid instead of prawns if preferred; bottled oyster sauce and light soy are readily available in most Singapore supermarkets.
- To thicken without cornflour, reduce the sauce a little longer over medium heat, but watch it so it doesn’t dry out — add a splash more stock if needed.
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