Ingredients: Ingredients OKI Sunflower Oil 1 piece of pressed tofu 7 tablespoons of preserved turnips (Chye Poh) 8 stalks of Chye Sim 1 teaspoon salt 1/3 cup water 3 tablespoon of oyster sauce 1 teaspoon light soy sauce 1 teaspoon sugar Steps: Cut pressed tofu into half horizontally. Heat OKI Sunflower Oil in a pan, deep fry the tofu to golden brown. Drain off the oil and set aside. Soak the preserved turnips in water for 8 mins and drain. Pat dry with kitchen towel. Heat OKI Sunflower Oil in a pan, deep fry the preserved turnips until it is golden brown. Drain off the oil and set aside. Blanch 8 stalks of chye sim. Add 1 teaspoon salt Remove and set aside. In a empty pan, add in 1/3 cup water, 3 tablespoon oyster sauce, 1 teaspoons light soy sauce and 1 teaspoon sugar and bring to boil. Mix well. Plate tofu and chye sim. Pour gravy over the tofu and chye sim. Sprinkle the fried chye poh over the tofu and serve hot.