Wineshark Cooking Class - Braised Tofu with Crab Meat and Roe 蟹粉豆腐

Ingredients (for 4):

• Tofu - 2
• Crab meat and roe - 3 tbsp
• Flying fish roe - 20g
• Salted egg - 3
• Carrot - 50g
• Ginger - 50g
• Zhejiang vinegar - 1 tsp
• Salt - 1 tsp
• Sugar - 1 tsp
• Corn starch - 2 tsp
• Oil - 2 tbsp

Procedures:

1. Chop the carrot finely.

2. Chop the ginger finely.

3. Cut the tofu into cubes of about 1.5cm in size.

4. Steam the salted egg, then remove the egg yolk and crush. Discard the egg white.

5. Heat the wok with 2 tbsp of oil, then add in the ginger and carrot to stir fry briefly.

6. Then add in 3/4 of the crushed salted egg yolk, and about 60ml of water. Cook until the water boils.

7. Then add Zhejiang vinegar, salt and sugar to season. 

8. Add in the tofu and lightly stir and cook for about 2 minutes. Then pour in the corn starch mixed with water to thicken the sauce. 

9. Remove to the serving bowl.

10. Add 3 tbsp of water to the wok and wait until it boils.

11. Add in the crab meat and roe and remaining salted egg yolk. 

12. Scoop onto the tofu and then sprinkle with flying fish roes.