Steamed Tofu with Preserved Radish

• 1 block Tokwa↗
• 1 3/4 oz preserved radish
• 6 cloves Bawang↗
• Wansoy, batay sa panlasa↗
• 1 tablespoon dark soy sauce
• 1 tablespoon Asukal↗
• 3 tablespoon Toyo↗
• Cooking oil, for frying↗

Mga hakbang

1. 1.Prepare a block of tofu.▶0:10
2. 2.Turn the tofu box over onto a plate.▶0:13
3. 3.Cut the four corners of the box with scissors so the tofu can be removed easily.▶0:18
4. 4.Prepare 50g of chopped preserved radish (chai poh).▶0:28
5. 5.Mince 6 cloves of garlic.▶0:34
6. 6.Prepare a handful of coriander, chopped.▶0:57
7. 7.In a bowl, combine 1 tablespoon of dark soy sauce, 1 tablespoon of sugar and 3 tablespoons of soy sauce, and stir well.▶1:12
8. 8.Heat a pan and add oil.▶1:48
9. 9.Fry the preserved radish over low heat until golden brown, then remove it and drain off the oil.▶1:54
10. 10.In the same pan, fry the minced garlic until fragrant.▶2:19
11. 11.Pour in the prepared sauce and bring it to a boil over high heat, then set aside.▶2:25
12. 12.Cover the tofu and steam over high heat for 5 minutes.▶2:40
13. 13.Remove the tofu from the steamer after 5 minutes.▶2:45
14. 14.Top the tofu with the fried preserved radish, pour over the sauce, and finish with the chopped coriander.▶3:01