Crab Roe Tofu with Salted Duck Eggs
A delicious and authentic rice and congee recipe for Crab Roe Tofu with Salted Duck Eggs, prepared with traditional seasonings and techniques.
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 cornflour
Preparation Steps
(Optional) If using uncooked duck egg yolks, bake them first. Heat oven to 300 F (150 C). Line a baking tray with baking parchment. 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 frying pan 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 cornflour 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.