Chye Poh Tofu
The Meatmen
December 4, 2015
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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Ingredients
Adjust Servings
| 1pressed tofu (around 300g) | |
| 8stalks of baby bok choy | |
| 1packet sweet preserved turnips | |
| oil for frying | |
| 1tsp salt |
Sauce:
| ¼cup water | |
| 3-4tbsp abalone sauce | |
| 1tbsp light soy sauce | |
| 1tsp sugar |
Directions
1.
1 packet sweet preserved turnips
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2.
Heat sufficient oil in a wok, deep-fry preserved turnips till golden brown
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3.
Drain and set aside
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4.
Cut 1 pressed tofu into half horizontally
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5.
Heat sufficient oil in a wok, deep-fry tofu till golden brown
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6.
Drain and set aside
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7.
Blanch 8 stalks of baby bok choy for 2-3 mins
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8.
Add 1 tsp salt
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9.
Remove and set aside
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10.
Plate tofu and baby bok choy
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11.
Add ¼ cup water to wok,
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12.
3-4 tbsp abalone sauce,
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13.
1 tbsp light soy sauce,
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14.
and 1 tsp sugar
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15.
Mix well and reduce
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16.
Add gravy to tofu and baby bok choy
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17.
Top with fried turnips
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