Fresh Tofu Skin Stir-Fried with Green Crab Meat
A Huaiyang-style dish of tofu skin stir-fried with green crab meat and finished with a light cornstarch thickening.
Ingredients
fresh tofu skin
2
crab meat
200 g
chicken broth
1 small bowl
salt
12.5 g
arrowroot starch
2 tbsp
chicken oil
2 tbsp
cooking wine
a pinch
green crab roe (extracted for the sauce)
to taste
Instructions
1
Prepare the Crab
First, scoop out the green crab's roe and mix it with a small amount of water, cooking wine, and arrowroot starch to loosen it into a thin slurry. Then steam the whole green crab in its shell until fully cooked, and pick out the meat.
2
Stir-Fry
Heat a wok over the flame and melt the chicken oil. Cut the tofu skin into small pieces, then add them together with the crab meat, raw crab roe, chicken broth, salt, and cooking wine into the wok and stir-fry. Finally, stir in the arrowroot starch to form a light, glossy sauce.
