Peklyn Teo

steamed tofu with chai poh

Peklyn Teo
steamed tofu with chai poh

Had some chai poh lying around and while browsing Instagram, thinking of what to cook for our next meal, I suddenly thought of topping some steamed tofu with chai poh instead of minced meat. Did a quick google search and found a recipe I could roughly follow. Such a simple dish turned out so well and I foresee making more of this in the future. I had adjusted the recipe though as it was wayyyy too salty. Rinsing the chai poh is a crucial step and on hindsight, I probably should’ve rinsed it off a bit more.

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Recipe

Ingredients

  • 1 box silken tofu

  • 1 tbsp chai poh

  • 3 cloves of garlic

  • 2 tsp sugar

  • 1/2 tsp dark soy sauce

  • 1/2 tbsp oyster sauce

  • 1 tsp sesame oil

  • Dash of white pepper

  • 1/4 tsp corn starch

  • 10ml water

  • Spring onions and cilantro for garnish

Method

First, soak your chai poh in water to get rid of some of the saltiness. Then steam your tofu for about 10 minutes or as instructed on the packaging. While the tofu is steaming, we will prepare the sauce.

Add a bit of oil into a frying pan over a medium flame and fry the chai poh and garlic together until aromatic. About 1-2 minutes. Add the rest of the ingredients and mix well. Taste it and add more water if you find it too salty. Again, as always, I eyeball most of the measurements so you can just adjust according to your taste preference. Garnish with spring onions and cilantro and serve with white rice.