Tofu with crab sauce (蟹黄豆腐)

Mon, 27 Mar 2006 20:16:52 GMT

Serves 2-3

Preparation 10 minutes

Cooking 10 minutes

500g soft tofu

Uncooked crab roe (from one crab)
a small bowl of cooked crabmeat (about half crab)
some minced ginger (about 2 tablespoons)

some chopped spring onion (about 2 tablespoons)

1 tablespoon rice wine (about 15ml, can use white wine instead)

some salt,

2 tablespoons oil

some cornstarch (about 3 teaspoons)

500ml chicken soup (or 500ml water with 3 chicken stocks)

1. Cut tofu into small squares and chop crab roe

2. Heat oil, fry the ginger and crab roe for a few seconds. Sprinkle some wine. And add crab meat.

3. Pour in the chicken soup immediately. Add the tofu gently. Add some salt if the soup is unseasoned. Cook over middle heat for 3-5minutes.

4. Mix cornstarch with some water(about 3 teaspoons). Stir it into tofu until thickened. Sprinkle with spring onion.

Recipe is adapted from Becky's Blog. Pictures at the courtesy of Becky.

Simple Seafood and Tofu Soup

Mon, 27 Mar 2006 20:09:05 GMT

Serves 4

Preparation 10 minutes

Cooking 15 minutes

3 raw or frozen prawns, peeled and deveined

6 crab sticks (i.e., seafood snack)

250g or 1/2 package soft tofu (or silken tofu)

1 egg white

1 teaspoon shrimp sauce(or using fish sauce instead)

1 teaspoon sesame oil

a pinch of ground white pepper

a bowl of chicken broth (or using chicken stock and water instead)

1/2 teaspoon cornstarch

chopped green onion or parsley, for garnish

1. Cut prawns and crab sticks into small pieces and combine them in a bowl. Add fish sauce, sesame oil and white pepper. Let stand for 10 minutes.

2. Put seafood mix into boiling water. Remove them out of the water as soon as prawns change color.

3. Meanwhile, cut tofu into small pieces, and put it into a bowl, add some water in the bowl and move the bowl into microwave, heat it 1 minute in full power (800W). Remove the bowl from the microwave and drain the water.

4. Pour chicken broth into a wok. Add cornstarch solution gradually. Add seafood mix, cook, and stir until thickened, about 10 minutes. Reduce heat to low and slowly drizzle in egg white, cook, stirring constantly, until egg white sets. Add chopped green onion or parsley as a garnish.

P.S. Don't use the tofu in the picture blow. Please click the link 'soft tofu' in ingredients.

Recipe is adapted from Becky's Blog with a contribution from its readers. Pictures at the courtesy of Becky.

Rolling Stone's foodcourt: Vegetables & Seafood

Tofu with crab sauce (蟹黄豆腐)

Simple Seafood and Tofu Soup