Tofu with "chai po"

My mom cooks some traditional dishes and this is one of them. My mom said she learned to cook by observing her mother. There were no recipe books at the time, so people learned by observing other people cook. Also there were no fixed amounts and measuring cups so they would "agak agak" which in Malay means estimate. So they would see with their eyes and taste with their mouths instead of measure. If it is too salty they would add more water. And if it is too spicy, they will add sugar. So that is the concept of "agak agak".

This recipe is a favourite of my family's. I really like "chai po". In English it is called preserved turnip. It is a bit sweet and goes well with soy sauce dishes. The chai po goes well with steamed fish too. Or omelet. With tofu, it is nice. My mom purposely left out the dried prawns as I am vegan. But you can add them. This whole dish was all to myself. One piece of tofu. But you can add more. Just make more sauce. And "agak agak"!. Below is the recipe. 

Do note that the tofu used here was hard tofu. But you can make it with soft tofu as well. Just steam the soft tofu and add the chai po sauce on top. It doesn't matter what tofu you use as the sauce is the same. It just goes on top. 


Chai Po


 Tofu with Chai Po

 Ingredients
Method
  1. In a small bowl, mix oyster sauce, sweet soy sauce and cornflour. Set aside.
  2. Heat neutral oil in a pan. Fry the hard tofu on both sides until cooked through. Dish out and set aside. 
  3. Using the same pan, add a bit more neutral oil and the sesame oil. 
  4. Fry garlic until fragrant. Add chai po and fry until fragrant. 
  5. Add in the oyster sauce mixture to the pan. Add a bit of water if needed.
  6. Stir and incorporate. Turn off stove. 
  7. Pour sauce on top of tofu. 
  8. Garnish with chopped spring onion and chopped red chilli (optional).  

Garlic and Chai Po in the pan

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