Crab Roe Tofu
Crab season is here again, and autumn's prized delicacy needs no introduction. Hairy crabs are most often steamed and served with a ginger-vinegar dip—a simple preparation that best preserves the natural sweetness of the meat. Today's cooks prepare crab in many styles to suit different palates, from curry and spicy chili to classic ginger-scallion.
Ingredients
hairy crab
to taste
tofu
to taste
vermicelli
to taste
scallion
to taste
ginger
to taste
light soy sauce
to taste
salt
to taste
cooking wine
to taste
cornstarch
to taste
Instructions
1
Step 1
Rinse the hairy crabs clean. Add water to a steamer and bring to a boil. Place the crabs shell-side down and steam until the shells turn red, about 10 minutes.
2
Step 2
Let cool slightly, then remove the crab roe.
3
Step 3
Soak the vermicelli in clean water until soft.
4
Step 4
Add water to a pot and bring to a boil. Reduce to medium heat, add the tofu, then add the vermicelli. Cook until just done, then drain.
5
Step 5
Peel the ginger, rinse, and finely chop.
6
Step 6
Arrange the crab legs and place the crab shell on top.
7
Step 7
Place the vermicelli into the crab shell.
8
Step 8
Slice the tofu and arrange it on top of the vermicelli.
9
Step 9
Heat oil in a wok, add minced ginger and crab roe, and stir-fry.
10
Step 10
Add cooking wine, light soy sauce, salt to taste, and a little water. Bring to a boil, then thicken with a cornstarch slurry until the sauce is rich.
11
Step 11
Pour over the tofu, sprinkle with chopped scallion, and drizzle with hot oil.
12
Step 12
Crab season is here in autumn—still hungry after this dish? Take the crab meat you dig out and make a fried rice! Stay tuned for crab fried rice—let's savor the deliciousness together.
