Hot Plate Bean Curd

4 tubes egg tofu, sliced, 1.5cm thick
300 grams minced pork,
6 dried shiitake mushroom, soak and diced
6 cloves garlic, chopped
40 grams ginger, chopped
2 shallot, sliced
4 eggs,
Cooking oil
Marinade Meat (30 minutes)
2 tsp light soy sauce
0.5 tsp salt
0.5 tsp ground white pepper
2 tsp cornflour
2 tsp sesame oil
4 tbsp oyster sauce
2 tbsp light soy sauce
2 tbsp shaoxing cooking wine
0.5 tsp ground white pepper
2 tsp sesame oil
2 tsp dark soy sauce

2 stalk spring onion,
2 red chilli,
2 tbsp corn-starch
4 tbsp water

  1. Use Buffalo Smart Air Fryer to air fry the egg tofu. Spray some oil on the tofu and use 240 degrees to air fry for 10 to 15 minutes.
  2. Add 1 tablespoon oil in Buffalo wok. Heat up oil over medium heat. Sauté the sliced shallot, minced garlic and ginger till fragrant.
  3. Add in minced meat and stir fry till meat separates, about 2 min. Then add the diced mushroom and continue to stir for another 1 min. Next add in the sauce mixture and stir to mix well. Add in water and bring to a boil. Then add in the corn-starch solution
  4. Stir and let it simmer for 1 min or until the minced meat gravy thickens. Add in the deep-fried egg Tofu and stir to mix well. Transfer to a bowl and set aside while preparing to serve on a hot plate.
  5. Heat up a hot plate on the stove over medium to high heat and brush it with some cooking oil. Lightly beat 2 eggs in a bowl and when plate is very hot, pour the eggs over the hot base, give it a quick swirl, spreading it to all corners of the hot plate. Let the egg cook a little on the hot plate.
  6. Once the egg is half cooked, immediately but slowly pour the egg tofu and minced meat sauce mixture over it. Allow to simmer until the sauce starts bubbling. Remove from stove, sprinkle with chopped spring onions and sliced red chilies. and serve sizzling hot.
Air fryer 2.0Honeycomb wok