Bean Curd with Crab Sauce

Name: Bean Curd with Crab Sauce (Hsieh jou pa tou fu)
Cuisine: Chinese
Ingredients: ½ tablespoon chopped ginger; 1 tablespoon wine; 3 cups. soup stock; 2 teaspoon salt; 6 squares bean curd (3” x 3”); ½ cups cooked crab meat; 2 tablespoons cooked crab roe (optional); 3 tablespoons cornstarch; 1 egg white; 2 tablespoons chopped scallion; 1 teaspoon chicken grease

Hsieh jou pa tou fu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

6 squares bean curd (3” x 3”)
½ cups cooked crab meat

Asia
Taiwan
Main course
Gluten-free

Method

Remove the hard edge from the bean curd. Then cut into 1” by 1” by ⅓” pieces. Boil the bean curd in boiling water for 1 minute. Remove. Drain and dry.
Heat 3 tablespoons of oil in a pan. Fry the ginger and the crab meat. Stir-fry for a few seconds. Sprinkle in 1 tablespoon of wine and pour in the soup stock immediately. Add the bean curd gently and season with