Crab Roe Tofu with Salted Duck Eggs (蟹黄豆腐)
Crab roe tofu made with salted duck egg yolks is a simple and decadent main dish that you can put together in no time. The silky and soft tofu is braised in a savory broth that is bursting with umami. Served it over steamed rice for a satisfying meal under 30 minutes. {Gluten-Free}
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 4 cooked salted duck egg yolks (, smashed)
- 1 tbsp peanut oil ((or vegetable oil))
- 1 tbsp minced ginger
- 1/2 cup imitation crab legs (, sliced (optional))
- 1 cup chicken broth
- 1 pack soft tofu (, sliced to 1/2” (1 cm) squares)
- 1/4 cup green peas (, thawed if using frozen)
- 1/4 tsp salt ((or to taste))
- 2 tsp cornstarch
Instructions
- 1
(Optional) If using uncooked duck egg yolks, bake them first. Heat oven to 300 F (150 C). Line a baking tray with parchment paper. Place the salted duck yolks onto the tray and bake for 10 minutes. Once done, smash the yolks into small pieces.
- 2
Heat oil in a medium skillet over medium-high heat until hot. Turn to medium heat. Add the ginger and mashed egg yolks. Stir and cook until bubbling.
- 3
Add the crab sticks. Stir and cook for 1 minute.
- 4
Pour in the chicken broth, add the tofu, and green peas. Braise over medium-low heat for 2 to 3 minutes. Add the salt. Taste the broth and adjust seasoning by adding more salt if needed.
- 5
Meanwhile, mix the cornstarch with 2 tablespoons of water in a small bowl until fully dissolved. Pour into the pan. Stir immediately until the sauce thickens. Transfer to a deep plate and serve hot as a main.