Chye Poh or Preserved Radish is both sweet and salty, it adds a nice complexity to a otherwise simple dish. Plain ingredients like tofu will be an ideal vessel to deliver the taste of the chye poh.
This is one way to introduce tofu and greens into a meal and with the crunchy chye poh, this dish will easily become a favourite as it will whet your appetite.
Serves 5
Ingredients
1 Box Pressed Tofu
4 Tbsp Chopped Sweet Chye Poh
1 Tbsp Chopped Garlic
2 Packets Bok Choy
Sauce
3 Tbsp Oyster Sauce
1 Tbsp Light Soy Sauce, Reduced Sodium
1.5 tsp Sugar
1 tiny pinch White Pepper Powder
1/3 Cup Water
Corn flour mixture
1 tsp Corn Flour
1 Tbsp Water
Method
1. Heat up a frying pan over medium fire and dry fry the chye poh till dry. Turn the fire to medium low and slowly fry the chye poh. The colour will turn paler and more opaque; takes about 8-10 mins.
2. Add in 1 tsp oil and fry the garlic with the chye poh for a few minutes till fragrant. Scoop out and set aside.
3. Next, cut the tofu across horizontally. Use a kitchen towel to dry the tofu thoroughly and pat on some corn flour.
4. Using the same frying pan, add in a little oil and let it heat up. Pan fry the tofu till golden brown on both sides. Place the tofu on a serving plate.
5. Next, boil a pot of water, add in a Tbsp of Sea salt and 1 tsp Oil. Boil the Bok Choy till tender but still have a bite.
6. Drain the Bok Choy and lay them around the tofu on the serving plate.
7. In the same frying pan on low heat, add in the ingredients for the sauce and bring it to a boil. Mix the corn flour with the water and pour in the corn flour mixture while stirring the sauce till it thickens. Turn off the fire and pour the sauce over the tofu and Bok Choy.
8. Next, sprinkle all of the chye poh and garlic on the tofu.
9. Serve immediately.