Mince a handful of each: leek, onion and sweetened radish, and mince a couple pinches of each: garlic, ginger and chili.
In another deep pot, boil water for steaming later.
At the same time we prepare the dish. Cut the fried tofu (they can be found pre-packaged in most of the asian market) into suitable size. Mostly just in half, so that the strong fried skin helps to keep the tofu in its form. On a plate (that can fit into the steaming basket) place the tofu pieces with the cut sides up.
When you are done stuffing, drizzle the rest of the leek on top. Then the dish is ready for steaming. Put the steaming basket over the boiling water, turn the heat down slightly (still keep the water bubbling) and let it steam for ca. 20min.