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Crab Roe Tofu

Name: Crab Roe Tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Cuisine: chinese
Ingredients: firm tofu (diced); crab; steamed pumpkin puree; Carrot; fresh green peas; scallion; ginger; chicken broth; Cooking oil; Salt; sugar; dark soy sauce; cornstarch slurry

groups3 servingsspeedMediumcountertopsPrep: 20 minsskilletCook: 10 minsscheduleTotal: 30 minsoutdoor_grillStewed

Allergens:warningShellfishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

Preparation

00:00:03

warningStay safe

When dicing slippery tofu with a kitchen knife, curl your guiding fingers inward to avoid accidental cuts.

Slice 300g soft tofu into thick slabs, then dice into neat 1 cm cubes

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Watch out

Cut the soft tofu with gentle strokes, otherwise it will crush and break apart easily.

Ingredients:firm tofu (diced)

Tools:chef knifecutting board

Preparation

00:00:14

Pour 500 ml water into a pot and bring to a boil, adding 2g salt
Add tofu cubes to blanch until set and purged of raw soy flavor, then drain and keep soaked in hot water

local_fire_departmentMedium heat, about 2 minutes

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Watch out

Keep the water at a gentle simmer

rolling boiling will break the edges of the tofu cubes

Ingredients:firm tofu (diced)Salt (2 g)

Tools:saucepan

Preparation

00:00:18

Slice 30g carrot into thin sheets, cut into fine strips, and finely dice into small cubes matching the size of peas
Finely mince 10g scallion and 10g ginger into minute particles

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Watch out

Scallion and ginger must be finely hand-minced with clean knife strokes

never crush or mince aggressively, otherwise juices and flavors are lost

Ingredients:Carrotscallionginger

Tools:chef knife

Preparation

00:00:58

Snipping legs off 4 steamed hairy crabs with kitchen scissors, trim joint ends, and use a rolling pin to press out long leg meat sections
Open shells to discard crab stomach, heart, and gills, then pick out about 100g of crab roe and body meat into a bowl

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Watch out

Be sure to clean out the inedible stomach, gills, and heart inside the crab, otherwise it will affect taste and digestion.

Ingredients:crab (4 piece)

Tools:scissorsrolling pin

Preparation

00:02:13

Bring water to boil in a pot, add 30g diced carrot and 30g green peas, blanch until crisp-tender
Remove, rinse under cold water to stop cooking, and drain thoroughly

local_fire_departmentHigh heat, about 1 minute

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Watch out

Scoop out and rinse as soon as they turn crisp-tender

overcooking will turn peas dull and mushy

Ingredients:Carrotfresh green peas

Tools:strainer

Preparation

00:02:25

Gently pinch and rub off the transparent outer skin of each blanched pea to reveal smooth pea kernels

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Watch out

Handle gently and do not apply too much force to crush or deform the green peas.

Ingredients:fresh green peas

Active Cooking

00:02:28

Heat a wok with 15 ml cooking oil over low heat, add minced scallion and ginger, sizzling until fragrant
Add 100g picked crab roe and meat, stir-frying gently on low heat
Add 30g steamed pumpkin puree, sauteing together until aromatic and blended into a vibrant golden paste

local_fire_departmentLow heat, about 1 minute

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Watch out

Keep the heat low throughout

high heat will scorch the delicate crab roe and destroy its sweet flavor

Ingredients:Cooking oil (15 ml)scallion (10 g)ginger (10 g)steamed pumpkin puree (30 g)

Tools:wokladle

Active Cooking

00:02:41

Pour 300 ml chicken broth into the sauteed crab mixture and bring to a boil
Season with 3g salt and 3g sugar, pushing gently with the back of a ladle to stir into a rich savory golden soup base

local_fire_departmentMedium-high heat, about 1 minute

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Watch out

Ensure sufficient salt is added to achieve a rich savory profile, otherwise the tofu will taste bland once added.

Ingredients:chicken broth (300 ml)Salt (3 g)sugar (3 g)

Tools:ladle

Active Cooking

00:03:10

Gently slide 300g drained tofu cubes into the boiling golden broth
Add 30g diced carrots and 30g peeled peas
Add 1 ml (just 1 drop) dark soy sauce to adjust color into a natural warm glow
Gently push along the sides of the wok with the back of the ladle, simmering softly over medium-low heat to absorb flavor

local_fire_departmentMedium-low heat, about 2 minutes

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Watch out

Never stir aggressively with the edge of the ladle

always push gently using the back of the ladle to avoid breaking tofu

Ingredients:firm tofu (diced) (300 g)Carrot (30 g)fresh green peas (30 g)dark soy sauce (1 ml)

Tools:ladle

Active Cooking

00:03:27

Scoop a small half-spoonful of soup to taste and adjust the seasoning
Drizzle in 15 milliliters of water starch while stirring along the edge of the wok with the back of the ladle, so that the soup coats the tofu evenly, forming a golden sauce to set
Turn off the heat and prepare to dish out

local_fire_departmentMedium-low heat, about 30 seconds

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Watch out

Add the cornstarch slurry gradually

adding too much at once will make the sauce overly thick and gummy

Ingredients:cornstarch slurry (15 ml)

Tools:ladle

Active Cooking

00:03:54

warningStay safe

Be careful when transferring hot food from the heavy wok to avoid touching hot surfaces and getting scalded.

Gently slide the Crab Roe Tofu with its golden gravy into a deep white porcelain serving plate
Use a spoon to gently push from the center outwards to smooth the dish without crushing the tofu cubes

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Watch out

Slide the dish out gently along the edge of the wok into the plate

do not dump abruptly or the delicate tofu shape will break

Tools:serving plate