bea's up / Standard Magazine
from Bea’s UP June 2014.


Ingredients (serves 2)

Soft tofu ….. 1 (350~400g)
Canned crabmeat …… 1 can (110g)
Spring onion (cut into 5mm strips) ….. 5cm
Ginger (thinly sliced) ….. 3 pieces
Chicken soup stock ….. 2/3 teaspoon
Water ….. 1 cup
Wine ….. 2 tablespoons
Salt ….. 1/2 teaspoon
Pepper ….. minimal amount
Salad oil ….. 1 tablespoon
Sesame oil ….. 1 teaspoon
Potato starch flour ….. 1 tablespoon
Spring onion (chopped) ….. suitable amount

How To Cook

Step 1: Pat the tofu dry and cut into 8-9 pieces. Slice the ginger into 5mm strips.

Step 2: Heat the salad oil in a frying pan, then fry the ginger and spring onions on low heat until fragrant. Add in the crabmeat and fry.

Step 3: Add in wine, water and soup stock. Once cooked, add salt and pepper for seasoning. Add in the tofu and cook. Once cooked, let simmer on low heat with lid off for 5-6 minutes.

Step 4: Stir the potato starch flour in equal amounts of water until it thickens. Add into soup and stir. Transfer to serving bowl, add sesame oil, decorate with chopped spring onions, and serve.