1. Cut the tofu into bite-sized pieces and set aside.
  2. Slice the baby bok choy in half lengthwise and steam until tender-crisp for 3½ to 5 minutes. Remove and rinse with iced water; drain well. Toss the bok choy with the sesame oil and ½ teaspoon of the soy sauce; set aside.
  3. Fry the garlic in the cooking oil until golden brown. Remove garlic from the oil and set aside but keep the oil. Toss the tofu with the garlic-flavored oil; add green onion, chilies, the remaining 2 teaspoons soy sauce, oyster sauce, five-spice powder and white pepper to season and coat evenly.
  4. Place the tofu on the grill tray, place in the middle shelf in the microwave and cook until the tofu is heated and crispy, for 1 – 2 minutes.
  5. To serve, arrange the baby bok choy around a plate; place the tofu in the center and garnish fried garlic over the tofu.



  • 70g yellow tofu
  • 150g baby bok choy
  • 240ml iced water
  • ½ tsp sesame oil
  • 2 ½ tsp soy sauce
  • 2 tbsp cooking oil
  • ¼ cup garlic, chopped
  • ¼ cup green onion, chopped
  • 4 red bird’s eye chilies, chopped
  • 1 tbsp oyster sauce
  • 1 tsp five-spice powder
  • ½ tsp white pepper
  • Iced water