Tofu with crab sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 | Egg white | |
| 2 | teaspoons | Chopped scallion |
| 1 | tablespoon | Chicken grease |
Directions
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