Crab Roe Tofu with Salted Duck Eggs (蟹黄豆腐)
Crab roe tofu made with salted duck egg yolks is a simple and decadent main dish that you can put together in no time. The silky and soft tofu is braised in a savory broth that is bursting with umami. Served it over steamed rice for a satisfying meal under 30 minutes. {Gluten-Free}
Servings: 2 to 4 servings
Ingredients
- 4 cooked salted duck egg yolks , smashed
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 1/2 cup imitation crab legs , sliced (optional)
- 1 cup chicken broth
- 1 pack soft tofu , sliced to 1/2” (1 cm) squares
- 1/4 cup green peas , thawed if using frozen
- 1/4 teaspoon salt (or to taste)
- 2 teaspoons cornstarch
Instructions
- (Optional) If using uncooked duck egg yolks, bake them first. Heat oven to 300 F (150 C). Line a baking tray with parchment paper. Place the salted duck yolks onto the tray and bake for 10 minutes. Once done, smash the yolks into small pieces.
- Heat oil in a medium skillet over medium-high heat until hot. Turn to medium heat. Add the ginger and mashed egg yolks. Stir and cook until bubbling.
- Add the crab sticks. Stir and cook for 1 minute.
- Pour in the chicken broth, add the tofu, and green peas. Braise over medium-low heat for 2 to 3 minutes. Add the salt. Taste the broth and adjust seasoning by adding more salt if needed.
- Meanwhile, mix the cornstarch with 2 tablespoons of water in a small bowl until fully dissolved. Pour into the pan. Stir immediately until the sauce thickens. Transfer to a deep plate and serve hot as a main.
Nutrition
Serving: 1serving, Calories: 164kcal, Carbohydrates: 5.9g, Protein: 10.2g, Fat: 11.6g, Saturated Fat: 2.8g, Cholesterol: 210mg, Sodium: 498mg, Potassium: 215mg, Fiber: 0.8g, Sugar: 1.4g, Calcium: 125mg, Iron: 2mg