Chye poh or preserved radish bits makes an excellent savoury topping for any dish. When fried in oil, It releases this concentrated radish aroma and is sweet and crispy at the same time. This goes so well with the deep fried tofu which is crusty on the outside and soft on the inside.
Lastly, finish off with the abalone sauce give it the flavour body it needs.
We chose a big piece of tofu so that the whole family can dig in. And be generous with the chye poh topping. Try out this different way to serve tofu. This dinner dish is definitely a superb keepsake!