Hotplate Tofu

Name: Hotplate Tofu
Cuisine: Singaporean

Hawker • Singapore

280

kcal

14g

Protein

18g

Carbs

18g

Fat

Data source: SingaporeCalorie

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About Hotplate Tofu

Sizzling tofu on hotplate with egg and minced meat gravy

How to Make Hotplate Tofu (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

Medium

Hotplate Tofu is a beloved dish in Singapore, often found sizzling in kopitiam stalls and hawker centres across the island. This vegetarian recipe captures the vibrant fusion influences of Singaporean cuisine, combining silky tofu with a medley of vegetables and a rich, savoury sauce. The iconic presentation on a sizzling hotplate not only gives it a dramatic flair but also enhances the aroma and taste, making it a favourite for dinner gatherings and family meals. Rooted in local hawker culture, Hotplate Tofu reflects Singapore’s spirit of culinary innovation, blending Chinese techniques with Malay and Indian spice profiles. The dish delivers a balance of textures—crispy tofu, tender vegetables, and a robust sauce—appealing to both locals and visitors. It’s a great choice for those seeking a meatless, flavour-packed meal that is nutritious, satisfying, and easy to prepare at home. Choosing Hotplate Tofu means embracing Singapore’s multicultural food heritage and enjoying a meal that’s as visually appealing as it is delicious. With a healthy twist, this recipe uses minimal oil and fresh ingredients, making it ideal for calorie-conscious diners and anyone looking for a wholesome dinner option.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: soy, egg

Ingredients(for 1 hotplate-sized portion per person (approx. 350g))

300g Silken tofu (tauhu lembut)
2 Eggs (optional for vegetarian, omit for vegan) - optional
1 small Carrot (julienned)
6 pieces Baby corn (sliced)
3 Shiitake mushrooms (fresh, sliced)
8 pods Snow peas (trimmed)
2 cloves Garlic (minced)
2 tablespoons Light soy sauce (Singaporean brand if available)
1 tablespoon Cornstarch (mixed with 3 tbsp water)
1 tablespoon Vegetable oil (for pan-frying)
2 stalks Spring onions (chopped for garnish)
1/4 teaspoon White pepper (optional) - optional

Instructions

1
Slice the silken tofu into thick rounds. If using eggs, beat them and pour over tofu rounds. Pan-fry tofu in a non-stick pan with a little vegetable oil until lightly golden, about 2-3 minutes per side.
5 minutes
Use tauhu lembut for authentic texture; handle gently to avoid breaking.
2
Remove tofu from pan and set aside. In the same pan, add minced garlic and sauté until fragrant.
2 minutes
Monitor heat to prevent garlic from burning.
3
Add carrots, baby corn, shiitake mushrooms, and snow peas. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4 minutes
Keep vegetables vibrant by not overcooking.
4
Pour in light soy sauce and mix well. Add white pepper and adjust seasoning as needed.
2 minutes
Use Singaporean soy sauce for local flavour.

Why This Dish is Healthy

This vegetarian Hotplate Tofu recipe is a healthy option, as it uses silken tofu—a low-calorie, high-protein ingredient—paired with fibre-rich vegetables. The preparation avoids deep-frying, relying on pan-frying with little oil. The use of natural seasonings and minimal sugar ensures the dish is heart-friendly and suitable for those watching their weight or blood sugar. It's a satisfying, wholesome dinner without sacrificing taste.

Hotplate Tofu is rich in plant-based protein from tofu and eggs, with dietary fibre from assorted vegetables like carrots, baby corn, and snow peas. The dish provides essential vitamins A, C, and K, as well as minerals such as potassium and magnesium. Using minimal oil and fresh ingredients keeps the saturated fat content low, and the sauce is light yet flavourful. The inclusion of mushrooms boosts antioxidants, making this a nutritious choice for balanced meals.