Real Crab Roe Tofu
真·蟹黄豆腐 · jiangsu cuisine · Jiangsu
Most crab roe tofu recipes use salted egg yolk as a substitute; this version uses true crab roe. The author notes that store-bought tu huang you (a prepared crab roe and roe oil product) works well and saves effort.
Gus WhitfieldRetired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 93.8(Main ingredients only; seasoning not counted)
- Protein (g)
- 8.5(Main ingredients only; seasoning not counted)
- Fat (g)
- 5.8(Main ingredients only; seasoning not counted)
- Carbs (g)
- 2.1(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 630.7(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Chicken stock (gao tang) ↗
Simmer bones and aromatics slowly for a clear, savory base.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Starch thickening (gou qian) ↗
Thicken sauce so it clings to every piece.
Steps
- 1
Step 1
Strain the store-bought crab roe (tu huang you), keeping the roe and the roe oil separate. Cut the tofu into dice-sized cubes, and mince the ginger finely.
✅ Done when: The tofu is cut into even dice-sized cubes and the ginger is finely minced with no large bits.
- 2
Step 2
Lightly mash the crab roe with a spoon, add the aromatic vinegar, and stir until evenly mixed — this brightens the aroma.
✅ Done when: The crab roe is broken up and the vinegar is evenly incorporated.
Blanch the tofu cubes for 15 seconds, then remove and set aside.
✅ Done when: After 15 seconds in the water, the tofu cubes are warmed through and ready to set aside.
Heat the pan, pour in the crab roe oil, and stir-fry the minced ginger until fragrant.
✅ Done when: The ginger is fragrant and aromatic without browning.
Reduce to medium heat, add the crab roe, and stir-fry until fragrant.
✅ Done when: The crab roe smells fragrant and is evenly cooked over medium heat.
Add the stock (water works fine if you have none), then season with the light soy sauce, sugar, and salt.
✅ Done when: The seasonings are fully dissolved and the liquid is seasoned to taste.
Add the tofu, stir gently to coat evenly, and simmer over medium heat so it absorbs the flavor.
✅ Done when: The tofu is heated through and has taken on the color and flavor of the sauce.
Finally, drizzle in the cornstarch slurry to thicken the sauce, scatter in the scallions, and stir evenly to finish.
✅ Done when: The sauce coats the tofu thickly and the scallions are evenly distributed.
- 9
Step 9
This dish is a great fit for the Mid-Autumn Festival and National Day holidays.
✅ Done when: The finished dish is plated and ready to serve.