Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Slice egg tofu into pieces and deep fry to golden brown for about 2-3 minutes.

Step 5

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).

Step 6

Pour sauce onto serving plate with egg tofu pieces over it, followed by chai poh with some fine cut chilli on top. Serve immediately.