📝 About This Recipe
A crown jewel of Jiangsu's Huaiyang cuisine, this dish embodies the philosophy of 'harmony in lightness' by pairing delicate silken tofu with the rich, oceanic sweetness of fresh crab. Historically favored by the literati of the Yangtze River Delta, the dish relies on a velvet-smooth sauce enriched with golden crab roe to create a luxurious texture. It is a masterclass in subtle seasoning, where the tofu acts as a canvas for the intense umami of the sea.
🥗 Ingredients
Main Ingredients
- 2 blocks Silken Tofu (approx. 300g each, cut into 1.5cm cubes)
- 150 grams Fresh Lump Crab Meat (steamed and hand-picked)
- 2 tablespoons Crab Roe or Paste (for color and rich umami)
- 2 pieces Salted Duck Egg Yolks (steamed and mashed, optional to mimic extra roe)
Aromatics and Braising Liquid
- 1 tablespoon Ginger (finely minced)
- 2 tablespoons Scallion whites (finely chopped)
- 1.5 cups Superior Chicken Stock (low sodium preferred)
- 1 tablespoon Shaoxing Rice Wine (high quality)
- 1/4 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Salt (to taste)
Thickening and Garnish
- 1.5 tablespoons Cornstarch (mixed with 2 tbsp water to make a slurry)
- 2 tablespoons Lard or Neutral Oil (lard provides authentic Huaiyang flavor)
- 1 tablespoon Fresh Chives (finely minced for garnish)
- 1 teaspoon Zhenjiang Black Vinegar (served on the side or a tiny drop at the end)
👨🍳 Instructions
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1
Carefully remove the silken tofu from its packaging and cut into uniform 1.5cm cubes. Handle gently to avoid breaking.
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2
Bring a pot of water to a gentle simmer with a pinch of salt. Carefully slide the tofu cubes into the water and blanch for 2 minutes. This firms the tofu and removes the raw soy bean smell.
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3
Using a slotted spoon, gently lift the tofu out and drain in a colander. Set aside.
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4
Heat your wok or a wide non-stick pan over medium-low heat. Add the lard or oil.
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5
Add the minced ginger and scallion whites. Sauté for 30 seconds until fragrant but not browned.
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6
Add the crab roe (and mashed salted egg yolks if using). Stir-fry gently for 1 minute until the oil turns a beautiful golden-orange color and the roe starts to foam slightly.
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7
Deglaze the pan with Shaoxing rice wine, allowing the alcohol to evaporate for a few seconds.
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8
Pour in the chicken stock and bring the liquid to a gentle simmer.
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9
Carefully slide the blanched tofu cubes and the fresh crab meat into the simmering liquid. Do not stir vigorously; instead, gently shake the pan to distribute.
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10
Season with white pepper and salt. Simmer for 3-5 minutes on low heat to allow the tofu to absorb the essence of the crab.
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11
Give your cornstarch slurry a quick stir and slowly drizzle it into the pan in a circular motion. Gently swirl the pan until the sauce thickens into a glossy, translucent glaze that coats the tofu.
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12
Turn off the heat. Transfer the dish carefully to a shallow warmed bowl.
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13
Garnish with finely minced chives and serve immediately while piping hot.
💡 Chef's Tips
Use the freshest crab meat possible; if using frozen, ensure it is fully thawed and patted dry to avoid excess water diluting the sauce. Blanching the tofu in salted water is a crucial step that prevents the cubes from disintegrating during the braising process. If you cannot find real crab roe, the mashed salted duck egg yolks are a classic 'cheat' that provides the same golden hue and rich texture. Avoid using a spatula to stir once the tofu is in the pan; use a gentle swirling motion with the wok handles to keep the cubes intact.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up the luxurious golden crab sauce. Pair with a side of lightly sautéed Pea Shoots (Dou Miao) to provide a fresh, crisp contrast. A small dipping bowl of Zhenjiang black vinegar with ginger slivers on the side helps cut through the richness of the crab. Pair with a light, floral tea such as Bi Luo Chun, which originates from the same region as this dish.