Tofu with crab sauce

Yield: 6 Servings

Measure Ingredient
6 \N Squares hard tofu (3\"x3\")
½ cup Cooked crabmeat
2 teaspoons Cooked crab roe (optional)
½ teaspoon Chopped ginger
1 teaspoon Wine
3 cups Soup stock
2 tablespoons Salt
3 teaspoons Cornstarch
1 \N Egg white
2 teaspoons Chopped scallion
1 tablespoon Chicken grease

Cut the hard edges off the tofu, then cut it into 1"x1"x1/3" pieces.

Boil in boiling water for 1 minute, drain and dry. Heat 3 t oil and fry the ginger and crab meat for a few seconds. Sprinkle in 1 t wine and pour in the soup stock immediately. Add the tofu gently and season with the 2T salt. Cook over low heat for 3 minutes. mix cornstarch and 3 t water, stir into tofu until thickened. Stir in beaten egg white and chopped crab roe. Stir until blended, then turn out on a platter. Sprinkle with chopped scallion and splash the melted chicken grease on top. Serve with rice.

This is kind of fancy, but good none the less. From Peimei Cookbook, Vol⅕

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