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Firm Tofu

Crab Meat with Tofu

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


24 ounces tofu

1 can crab meat (drained and cartilage removed)

1/4 cup sugar pea pods (cooked)

1/2 teaspoon ginger root (grated)

2 tablespoons sake or white wine

1 tablespoon butter or margarine

1/2 teaspoon salt

1 teaspoon sugar

2/3 cup soup stock

2/3 tablespoon cornstarch or arrowroot

2 tablespoons sake or white wine

dash of pepper



Cut tofu lengthwise into halves.


Cut tofu crosswise into halves, then slice into 1/2″ thick pieces.


Dip tofu in to hot water for 30 seconds.  Drain well and set aside.


Grate ginger root. 1/8 teaspoon ground ginger can be substituted for the grated ginger root.  Mix crab meat and ginger root.  Melt butter or margarine in wok or skillet; add crab meat and stir over medium-high heat.  Mix salt, sugar, soup stock, cornstarch, sake and dash of pepper.  Pour into crab meat; stir and cook until thickened.


Add tofu and cooked pea pods and heat.


Makes 4 servings

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