Bean Curd with Crab
12 oz fresh bean curd (tofu)
2 oz crab meat and eggs
4-1/2 Tbsp vegetable oil
2 tsp scallions, chopped
5 tsp soy sauce
1/2 tsp salt, or to taste
2 tsp sugar
5 fl oz high stock
1 Tbsp cornstarch (cornflour) dissolved in
1 Tbsp. water
2 tsp rice wine
1/2 tsp ginger, chopped
1/8 tsp MSG (optional)
Cut the bean curd into 1/2" cubes. Heat 3 Tbsp of the oil in a wok until
the oil surface ripples. Add 1 tsp of the scallions, the bean curd, soy
sauce, 1/2 tsp of the salt, sugar, and 3-1/2 fl oz of the stock. Bring to
a boil and simmer over low heat for 3 minutes. Turn the heat to high and
add the MSG and 2 tsp of the cornstarch-water mixture. Cook, stirring,
until thickened. Pour into a dish. Heat the remaining 1-1/2 Tbsp of oil
until the surface ripples. Add the remaining 1 tsp of the scallions, the
ginger, crab meat and eggs, and the remaining 1/4 tsp of salt. Stir-fry
briefly and add the remaining 1-1/2 oz of stock. Bring to a boil and add
the remaining of the cornstarch-water mixture. Cook, stirring, until
thickened. Pour over the bean curd, and serve.
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