Hot Sizzling Japanese Beancurd With Peanuts

Recipe sourced: Amy Beh via Kuali
Ingredients:-
2 rolls Japanese egg beancurd
3 tbsps cornflour
1/2 tsp pepper
50g minced chicken fillet
50g shelled prawns, diced ~ omitted
3 dried Chinese mushrooms, soaked and diced
1/2 tsp salt
1/2 tsp sugar ~ omitted
1 tbsps Shao Hsing Hua Tiau wine (optional)~omitted
1 tbsp oil
1 tbsp sesame oil
1 tsp chopped garlic
70g braised canned peanuts
1 tbsp chopped chili
1 tbsp chopped spring onion & coriander

Sauce ingredients:-
1 tbsp oyster sauce
1/4 tsp pepper
1/2 tsp sugar~replaced Maggi seasonings
125ml chicken stock~water
1tsp corn flour

Method:-

Combine cornflour and pepper.

Cut beancurd into thick slices, dust with combined mixture.

Deep fry beancurd pieces in hot oil until golden brown.

Drain from oil and set aside.

Marinate chicken, mushrooms and prawns with salt, sugar and wine, if using for at least 20 minutes.

Heat oil and sesame oil in a wok and fry chopped garlic until fragrant.

Add marinated ingredients and stir fry till fragrant.

Add combined sauce ingredients and braised peanuts and pre-fried beancurd.

Place a hot plate over high heat and add 1 tsp sesame oil.

Pour the cooked ingredients into the hot plate.

Sprinkle in chili, spring onion and coriander.