Braised tofu with crab from The Tofu Cookbook by Becky Johnson
This delicate dish of crab and tofu is made from a range of contrasting flavours. It uses dried bamboo pith, which, when cooked, imparts a crunchy texture in contrast to the soft tofu and crab meat...
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Cooking tools:
- Wok
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Colander
- Measuring spoon
- Measuring cup
- Kitchen towel
- Plate
- Serving platter
Ingredients
- 1 red chilli, finely chopped, to garnish
- 1 egg, lightly beaten
- 350 g/12 oz white crab meat
- 15 ml/1 tbsp hoisin sauce
- 75 g/3 oz bamboo pith, soaked until soft
- 30 ml/2 tbsp rice wine
- 15 m/1 tbsp yellow bean sauce
- 15 ml/1 tbsp vegetable oil
- 2 garlic cloves, chopped
- 450 g/1 lb firm tofu, drained and cut into bitesize cubes
- vegetable oil, for deep-frying
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