Chai poh (菜脯) is a pretty handy ingredient to have as a pantry staple. Its saltiness adds a quick savoury punch to omelettes, vegetable stirfries, or even simply scattered atop plain congee. In this recipe, it’s fried until crispy and used with a combination of other raw and cooked aromatics as a topping for smooth tofu. If you already have pre-fried chai poh and shallots, you can put this recipe together in no time without turning on the stove, perfect for hot days.
Chai poh tofu
by Kai ma KeowChai poh (菜脯) is a pretty handy ingredient to have as a pantry staple. Its saltiness adds a quick savoury punch to omelettes, vegetable stirfries, or even simply scattered atop plain congee. In this recipe, it’s fried until crispy and used with a combination of other raw and cooked aromatics as a topping for smooth tofu. If you already have pre-fried chai poh and shallots, you can put this recipe together in no time without turning on the stove, perfect for hot days.
Servings: 4
Prep time: Quick
Servings: 4
Prep time: Quick
Ingredients
2 tbsp chai poh
2 tbsp cooking oil
3 shallots, peeled and thinly sliced
1 packet (300g) smooth tofu
3 cloves garlic, peeled and finely chopped
1 red chilli, finely chopped
1 scallion, sliced
1 tbsp light soy sauce
½ tsp MSG (optional)
Directions
- Briefly rinse the chai poh to remove excess salt and toss in a fine mesh sieve to dry. Heat a pan over medium-high heat, along with 1 tbsp cooking oil. Once the oil begins to shimmer, add the chai poh to the pan and stir fry until crispy, about 3-5 minutes. Remove the crispy chai poh pieces from the oil into a small bowl and set aside, leaving the heat on.
- Add the remaining 1 tbsp cooking oil to the pan. Scatter the shallot slices into an even layer in the pan, and fry until lightly golden, about 5 minutes. Turn off the heat, then remove the fried shallots from the oil into a small bowl and set aside.
- Unmold tofu from the package and rinse briefly and gently with hot water. Place the tofu on a serving dish.
- Drizzle light soy sauce and sprinkle MSG on the surface of the tofu. Spread the chopped garlic, fried chai poh, chopped chilli, sliced scallions, and fried shallots on top. Serve immediately.
Ingredients
2 tbsp chai poh
2 tbsp cooking oil
3 shallots, peeled and thinly sliced
1 packet (300g) smooth tofu
3 cloves garlic, peeled and finely chopped
1 red chilli, finely chopped
1 scallion, sliced
1 tbsp light soy sauce
½ tsp MSG (optional)
Directions
- Briefly rinse the chai poh to remove excess salt and toss in a fine mesh sieve to dry. Heat a pan over medium-high heat, along with 1 tbsp cooking oil. Once the oil begins to shimmer, add the chai poh to the pan and stir fry until crispy, about 3-5 minutes. Remove the crispy chai poh pieces from the oil into a small bowl and set aside, leaving the heat on.
- Add the remaining 1 tbsp cooking oil to the pan. Scatter the shallot slices into an even layer in the pan, and fry until lightly golden, about 5 minutes. Turn off the heat, then remove the fried shallots from the oil into a small bowl and set aside.
- Unmold tofu from the package and rinse briefly and gently with hot water. Place the tofu on a serving dish.
- Drizzle light soy sauce and sprinkle MSG on the surface of the tofu. Spread the chopped garlic, fried chai poh, chopped chilli, sliced scallions, and fried shallots on top. Serve immediately.
