The double-sided pan does it all – it fries, grills and bakes – all with a click and flip, and without oily splatters, too.

The sizzling hotplate tofu is one of the Asian-style, stir-fry dishes that you whip up easily with the handy double-sided pan; you don’t need a wok to cook this popular zi char dish.

Simply Her reader Cassandra Tee shares her recipe here.

Hotplate tofu recipe
COORDINATION Lim Tsiao Hui PHOTOGRAPHY Jasper Yu ART DIRECTION & STYLING Nikki Ho
PROPS Happycall Double Pan SPECIAL THANKS TO: Saltwater Cafe, Level 1, Changi Village Hotel, Tel: 6681 6661

HOTPLATE TOFU
By Cassandra Tee, 34, graphic designer
Serves 4

INGREDIENTS
3 tbsp vegetable oil
1 tbsp chopped garlic
1 cup minced chicken
2 tbsp water
1 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp light soya sauce
3 tbsp chopped prawns
4 eggs, beaten and mixed with 2 tbsp of water
2 packets egg tofu, sliced into 2cm-thick pieces
2 tbsp chopped spring onions
1 chilli padi, chopped (optional)  

DIRECTIONS
1 Heat 2 tbsp of vegetable oil in the pan and fry the garlic until it is fragrant.

2 Add the minced chicken and stir-fry for 30 seconds. Add the water, oyster sauce, sesame oil and light soya sauce, and stir-fry for 1min.

3 Add the prawns and stir-fry for 30 seconds. Transfer to a plate and set aside.

4 Grease the pan with the remaining vegetable oil. Over low heat, pour the eggs into the pan.

5 Add the egg tofu over the eggs. Close the pan and cook for 1min, until the eggs are almost fully cooked. Transfer to a plate.

6 Top with the chicken-prawn mixture, and garnish with spring onions and chilli padi.

This article was originally published in Simply Her April 2013.