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