Crispy Tofu with Preserved Radish (Cai Pu Tofu)

Place the sweet preserved radish in a sieve over a bowl. Pour boiling water over it to blanch for 30 seconds to reduce its saltiness, then drain and loosen with a fork to dry. Set aside.

Peel and mince the garlic cloves. Chop the scallions, separating the white and green parts.

In a small pot, combine the ginger slice, coriander root, white parts of the scallions, rock sugar, and water. Simmer on low heat for about 10 minutes until the liquid reduces by 50%.

Strain the cooked liquid to remove the aromatics. To the strained liquid, add salt and light soy sauce. Stir well and taste to adjust seasoning; the sauce should be slightly strong.

Trim the edges of the tofu block for a neater appearance (optional), then cut it into rectangular pieces.

Heat a wok with a few drops of cooking oil to coat the surface. Add the drained sweet preserved radish and dry-fry on medium heat until all moisture has evaporated and no sizzling sound is heard (about 2-3 minutes). Remove from wok and set aside.

Clean the wok and add about 100ml of cooking oil. Heat to medium-low. Add the minced garlic and fry on low heat, stirring constantly, until it turns golden brown and crispy. Turn off the heat when it's almost golden, as it will continue to cook in residual heat.

Strain the crispy garlic from the oil and place it on a paper towel to drain excess oil. While still hot, season the crispy garlic with white sugar and MSG. Add the chopped green parts of the scallions and a portion of the crispy garlic (from the paper towel). Mix well.

Reheat the oil in the wok to about 180°C (high heat). Carefully place the tofu pieces into the hot oil, frying in batches if necessary. Fry for 15-20 seconds until the tofu is golden brown and crispy on the outside.

Remove the fried tofu and arrange on a serving plate. Spoon the seasoned crispy garlic and scallion mixture over the fried tofu. Drizzle the prepared sauce around the tofu (not directly on top to maintain crispiness). Serve immediately.