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.
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.
Steam Egg Tofu:
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.
Slice egg tofu into pieces and deep fry to golden brown for about 2-3 minutes.
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).
Pour sauce onto serving plate with egg tofu pieces over it, followed by chai poh with some fine cut chilli on top. Serve immediately.