Crab Roe Tofu
Silky tofu paired with savory crab roe, rich and aromatic, melts in the mouth. A classic Chinese banquet dish that delights.
Ingredients
11 items- Silken tofu 1 box (approx. 10.5 oz)
- Salted egg yolks 4
- Ginger 1 small piece
- Green onions 2 stalks
- Cooking wine 1 tbsp
- Broth (or water) 200 ml (about 3/4 cup)
- Salt 1/2 tsp
- Sugar 1/4 tsp
- White pepper pinch
- Cornstarch slurry 2 tbsp (1 tbsp starch + 2 tbsp water)
- Sesame oil 1 tsp
Nutrition
Steps （6 steps）
Cut tofu into 2 cm cubes, blanch in salted boiling water for 1 minute, drain to remove bean smell and keep tender.
Steam salted egg yolks until cooked, then mash into a fine paste. Mince ginger, chop green onions.
Heat 1 tbsp oil in a wok over medium heat, sauté ginger until fragrant. Add egg yolk paste, stir-fry over low heat for about 1 minute until bubbling. Splash in cooking wine to remove odor.
Pour in broth, bring to a boil over high heat. Season with salt, sugar and white pepper. Gently add tofu cubes, reduce to medium heat and cook 3-5 minutes to absorb flavors.
Gradually drizzle in cornstarch slurry while gently stirring until sauce thickens and coats the tofu. Turn off heat.
Sprinkle with green onions, drizzle sesame oil, and serve. Golden color and rich savory aroma.
Tips
Do not overheat the salted egg yolk paste as it can burn easily; blanching tofu with salt adds base flavor and prevents breaking.
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