Chye Poh Tofu – 菜圃豆腐

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!

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  • Servings: 4

  • Time: 15 min

  • Skill: Easy

Ingredients

  1. 1 pressed tofu (around 300g)

  2. 8 stalks of baby bok choy

  3. 1 packet sweet preserved turnips

  4. oil for frying

  5. 1 tsp salt

  6. Sauce

  7. ¼ cup water

  8. 3-4 tbsp abalone sauce

  9. 1 tbsp light soy sauce

  10. 1 tsp sugar

Instructions

  1. 1 packet sweet preserved turnips

  2. Heat sufficient oil in a wok, deep-fry preserved turnips till golden brown

  3. Drain and set aside

  4. Cut 1 pressed tofu into half horizontally

  5. Heat sufficient oil in a wok, deep-fry tofu till golden brown

  6. Drain and set aside

  7. Blanch 8 stalks of baby bok choy for 2-3 mins

  8. Add 1 tsp salt

  9. Remove and set aside

  10. Plate tofu and baby bok choy

  11. Add ¼ cup water to wok, 3-4 tbsp abalone sauce, 1 tbsp light soy sauce and 1 tsp sugar

  12. Mix well and reduce

  13. Add gravy to tofu and baby bok choy

  14. Top with fried turnips