Tofu Crab Cakes Recipe - Cooking Index
Tofu Crab Cakes Recipe - Cooking Index
| Dipping Sauce | ||
| 3/4 cup | 177ml | Japanese soup stock (dashi) |
| = (or chicken stock) | ||
| 1/3 cup | 78ml | Sweet cooking rice wine - mirin |
| 3 tablespoons | 45ml | Soy sauce |
| 1 tablespoon | 15ml | Sugar |
| 1 tablespoon | 15ml | Minced ginger |
| 1 tablespoon | 15ml | Cornstarch - dissolved in |
| 2 tablespoons | 30ml | Water |
| 4 | Dried black mushrooms | |
| 14 oz | 397g | Extra-firm tofu |
| 1/2 lb | 227g / 8oz | Cooked crabmeat - flaked |
| 1/2 cup | 73g / 2.6oz | Small cooked shrimp - coarsely chopped |
| 2 | Green onions - minced | |
| 2 | Eggs | |
| 1 tablespoon | 15ml | Minced ginger |
| 1 teaspoon | 5ml | Sugar |
| 3/4 teaspoon | 3.8ml | Salt |
| Freshly-ground white pepper - to taste | ||
| 1 tablespoon | 15ml | Water |
| Cornstarch or flour - as needed | ||
| 1/2 cup | 73g / 2.6oz | Japanese-style bread crumbs (panko) |
| Cooking oil | ||
| Sliced green onion - for garnish | ||
| Toasted white sesame seeds - for garnish |
Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems; trim and finely dice caps, and place in a large bowl.
Drain tofu. Place in a colander and crumble with your hands; let drain for 15 minutes. Place tofu in a clean dish towel; twist towel around tofu to extract all moisture. Add tofu to mushrooms.
Add crabmeat, shrimp, minced green onions, white of 1 egg, ginger, sugar, salt and white pepper. Mix well. Using about 1/4 cup for each, shape mixture into ten 1/2-inch-thick cakes.
In a small pan, combine dashi, mirin, soy sauce, sugar and ginger; simmer for 3 minutes. Add cornstarch solution to sauce and cook, stirring, until sauce boils and thickens. Keep sauce warm.
Lightly beat remaining egg yolk and egg with water. Dip crab cakes into cornstarch; shake off excess. Dip into egg, drain briefly, then coat with bread crumbs.
Place a wide frying pan over medium heat. Add oil to a depth of 1/4 inch. When oil is hot, add crab cakes and pan-fry, uncovered, turning once, until golden brown, 5 to 6 minutes per side. Lift out and drain on paper towels.
Arrange cakes on a serving platter. Pour sauce over; garnish with green onion and sesame seeds.
This recipe yields 10 crab cakes.
Source:
SOAR at http://www.recipesource.com/
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