Braised Tofu with Crab

From the Huaiyang school of cooking comes this delicate dish of crab and tofu that is typical of the region. It is a clay-pot dish believed to have peasant origins. It uses dried bamboo pith, which, when cooked, imparts a crunchy texture in contrast to the soft tofu and crab meat. The seasonings are a subtle mixture of yellow bean sauce, wine and hoisin sauce. If you do not have time to prepare fresh crab, use good-quality canned crab meat.