Bean Curd with Crab
Ingredients
12 oz (350 g) fresh bean
curd (tofu)
2 oz (50 g) crab meat and eggs
4 1/2 tbsp (140 ml) vegetable oil
2 tsp scallions, chopped
5 tsp soy sauce
1/2 tsp salt, or to taste
2 tsp sugar
5 fl oz (150 ml) high stock
1 tbsp cornstarch (cornflour) dissolved in
1 tbsp water
2 tsp rice wine
1/2 tsp ginger, chopped
1/8 tsp MSG
Directions
- Cut the bean curd into 1/2 inch (1 cm)
cubes.
- Heat 3 tbsp of the oil in a wok until
the oil surface ripples. Add 1 tsp of
the scallions, the bean curd, soy sauce,
1/2 tsp of the salt, sugar, and 3 1/2
fl oz (100 ml) of the stock. Bring to
a boil and simmer over low heat for 3
minutes. Turn the heat to high and add
the MSG and 2 tsp of the cornstarch-water
mixture. Cook, stirring, until thickened.
Pour into a dish.
- Heat the remaining 1 1/2 tbsp of oil
until the surface ripples. Add the remaining
1 tsp of the scallions, the ginger, crab
meat and eggs, and the remaining 1/4 tsp
of salt. Stir-fry briefly and add the
remaining 1 1/2 oz of stock. Bring to
a boil and add the remaining of the cornstarch-water
mixture. Cook, stirring, until thickened.
Pour over the bean curd, and serve.
