Chai Poh Egg Tofu
Truly tasty and goes down well with hot white rice
Ingredients
Steam Egg Tofu
- 450 ml unsweetened soya milk
- 6 large eggs
- 1/2 tsp salt
Fry Chai Poh
- 120 g chai poh preserved radish
- 1 tbsp chopped garlic
- 3 tsp sugar
- 1/2 tsp black soy sauce
- 1/2 tsp sesame oil
- 1 tbsp white sesame seeds
- dash of pepper
Sauce
- 1/2 tbsp oyster sauce
- 2 tsp sugar
- 1/2 tsp sesame oil
- 1.5 tbsp water
- 1/8 tsp corn starch
Instructions
Fry chai poh
- Soak chai poh (preserved radish) for about 15 minutes to get rid of the saltiness. Rinse and drain well, then roughly chop to smaller pieces.
- Heat some oil in frying pan, add chai poh and garlic, stir fry till aromatic for about a minute and add chai poh seasoning and fry well. Dish up and set aside.
Steam Egg Tofu
- Combine soya milk and eggs together, gently stir till combined. Pass egg mixture through a sieve and add salt, gently stir well again. Pour egg mixture into a shallow tray (8.5 x 7.5 x 1.5 inch), lined with parchment paper. Then place it in the steaming pot (boiling water) with lid wrapped with muslin cloth. Turn heat to medium low and steam for 5 minutes and open up the lid to release the hot air to escape, then place the lid back and continue to steam for another 7 minutes to set. Remove egg tofu from the steamer and leave to cool down completely.
- Slice egg tofu into pieces and deep fry to golden brown for about 2-3 minutes.
Sauce
- combine the sauce seasoning together in a small pot and bring to boil (add a little more water if you find the sauce is too salty).
- Pour sauce onto serving plate with egg tofu pieces over it, followed by chai poh with some fine cut chilli on top. Serve immediately.
Notes
- I only used half portion of the egg tofu for one meal. Wrap up the the other half with a cling wrap and chill it overnight in the refrigerator overnight. Just deep fried the egg tofu straight from the fridge, no need to thaw the tofu. Gently dap with kitchen paper if the tofu is too wet.
- Same as egg tofu, keep half of the cooked chai poh in the chiller for next serving. You may thaw the chai poh in room temperature and keep warm it in the rice cooker after rice is cooked.
- As for the sauce is just enough for one portion, cook fresh sauce for the second portion.
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