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Cereal Tofu (Chai Poh Tofu)

Cereal Chai Poh Tofu

Servings:
4 pax

Cooking Time:
25 minutes

Skill level:
(Easy)

Ingredients:

2 x 300g pressed tofu
1 egg (beaten)
2 tbsp corn starch / potato starch
Salt to taste
50g Nestum cereal
100g sweet Preserved chai po (Preserved radish)
3 tbsp minced garlic
25g minced shallots
3 tbsp Nestum cereal
1 chilli padi (deseeded and chopped finely)
220g Xiao Bai Cai

Drizzling Sauce:
¼ cup of water
3 tbsp abalone sauce
1 tbsp soy sauce
1 tsp sugar

Steps:

  1. Soak chai po for 10 minutes. Drain and dry. Set aside.
  2. Blanch xiao bai cai in hot water for a few minutes. Drain & set aside.
  3. Coat tofu with cornflour mixture, transfer and dip into beaten eggs and then coat with Nestum cereal. Set aside.
  4. Get ready a pan of oil on medium low heat.
  5. Shallow fry tofu till crispy. Drain and set aside.
  6. In a pan, add in oil, toss in chai po, shallots and garlic. Shallow fry till crispy and golden brown. When it’s about done, add in 3 tbsp of cereal. Drain and set aside.
  7. Assemble xiao bai cai at the side. Drizzle the sauce all over the tofu.
  8. Garnish the cereal tofu with crispy chai po and chopped chilli padis.
  9. Take the cake out from the fridge and unroll the cake.
  10. Apply buttercream and roll. Tighten the roll and refrigerate for another 15 minutes before cutting into slices. Trim off both ends before serving.