📝 About This Recipe
A crown jewel of Shandong (Lu) cuisine, this dish epitomizes the 'Xian' (umami) flavor profile that northern Chinese chefs have perfected over centuries. Silken tofu cubes are bathed in a rich, golden sauce crafted from luxurious crab roe and meat, creating a texture as smooth as velvet. Traditionally served at formal banquets, it is a celebratory dish that balances the delicate neutrality of soy with the intense, oceanic richness of the sea.
🥗 Ingredients
Main Ingredients
- 500 grams Silken Tofu (cut into 1.5cm cubes)
- 2 pieces Fresh Mud Crab or Hairy Crab (steamed, meat and roe extracted; or 100g high-quality bottled crab roe)
- 2 pieces Salted Duck Egg Yolks (steamed and mashed to mimic additional roe color)
Aromatics and Seasoning
- 1 tablespoon Ginger (peeled and finely minced)
- 1 tablespoon Scallion Whites (finely chopped)
- 1 tablespoon Shaoxing Rice Wine (to remove fishy notes)
- 1 teaspoon Light Soy Sauce (for subtle depth)
- 1/4 teaspoon White Pepper (finely ground)
- 1/2 teaspoon Salt (adjust to taste)
- 1/4 teaspoon Sugar (to balance the savory notes)
Liquid and Thickener
- 1 cup Chicken Stock (unsalted, preferably homemade)
- 1 tablespoon Cornstarch (mixed with 2 tablespoons water to create a slurry)
- 2 tablespoons Lard or Vegetable Oil (lard is traditional for a richer mouthfeel)
For Garnish
- 1 stalk Scallion Greens (thinly sliced)
- 2-3 sprigs Cilantro (optional)
👨🍳 Instructions
-
1
Carefully cut the silken tofu into uniform 1.5cm cubes. Handle with care as silken tofu is extremely fragile.
-
2
Bring a pot of lightly salted water to a gentle simmer. Add the tofu cubes and blanch for 2 minutes. This firms up the tofu and removes the 'raw' soy bean taste. Drain carefully and set aside.
-
3
If using whole crabs, steam them with ginger slices for 12 minutes, then pick out all the meat and roe. If using salted egg yolks, steam them for 5 minutes and mash them into a fine paste with a fork.
-
4
Heat your wok or a heavy-bottomed skillet over medium-low heat and add the lard or oil.
-
5
Add the minced ginger and scallion whites. Sauté for 30 seconds until fragrant but not browned.
-
6
Add the mashed salted egg yolks (if using) and the crab roe. Stir-fry gently for 1-2 minutes until the oil turns a bright golden-orange and begins to foam.
-
7
Deglaze the pan with Shaoxing rice wine, allowing the alcohol to evaporate for about 10 seconds.
-
8
Pour in the chicken stock and bring the mixture to a gentle boil. Add the crab meat, light soy sauce, sugar, and white pepper.
-
9
Carefully slide the blanched tofu cubes into the golden sauce. Instead of stirring with a spatula, gently shake the pan or use the back of a ladle to push the tofu so it doesn't break.
-
10
Simmer the tofu in the sauce for 3-4 minutes on low heat, allowing the tofu to absorb the rich crab flavors.
-
11
Give your cornstarch slurry a quick stir and pour it into the wok in a slow circular motion.
-
12
Gently move the tofu once more until the sauce thickens into a glossy, translucent glaze that clings to the tofu.
-
13
Taste and add salt if necessary. Transfer the dish to a shallow serving bowl.
-
14
Garnish with sliced scallion greens and a few sprigs of cilantro. Serve immediately while piping hot.
💡 Chef's Tips
Use the freshest crab possible; the roe is the star of the show. If fresh crab isn't available, high-quality bottled 'Crab Paste' or 'Crab Roe' from an Asian grocer works well. Don't skip the salted egg yolks—they provide a consistent golden color and a sandy texture that mimics real crab roe perfectly. Always blanch the tofu in salted water first; it seasons the tofu from within and prevents it from falling apart during the final simmer. Use the 'pushing' technique with your spatula rather than stirring to keep the tofu cubes intact and aesthetically pleasing.
🍽️ Serving Suggestions
Serve with a bowl of fluffy, steamed Jasmine rice to soak up every drop of the golden sauce. Pair with a side of blanched Choy Sum or Bok Choy to provide a crisp, refreshing contrast to the rich roe. A small dish of Zhenjiang black vinegar on the side can be drizzled over the tofu to cut through the richness. Pair with a light, floral tea like Jasmine or Oolong to cleanse the palate between bites.