Tofu With Crab Sauce

Recipe Ingredients

6		Hard tofu - (3"x3")
1/2 cup	31g / 1.1oz	Cooked crabmeat
2 teaspoons	10ml	Cooked crab roe - (optional)
1/2 teaspoon	2.5ml	Chopped ginger
1 teaspoon	5ml	Wine
3 cups	711ml	Soup stock
2 tablespoons	30ml	Salt
3 teaspoons	15ml	Cornstarch
1		Egg white
2 teaspoons	10ml	Chopped scallion
1 tablespoon	15ml	Chicken grease

Recipe Instructions

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 tsp oil and fry the ginger and crab meat for a few seconds. Sprinkle in 1 tsp 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, Vol.2

Source:
Chef Norman Van Aken, Norman's, Coral Gables, FL

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