Bean Curd with Crabmeat

I try to eat vegetarian at least a few times a week.  You wouldn’t know it by some of the meat heavy dishes that I make but I do enjoy eating meatless.  I’m actually thinking of doing another cleanse or fast in the new year.  My body has been slower than I’d like and I feel my overall health isn’t at its peak… thinking a cleanse might be the answer… but I digress.

I know soy isn’t one of the greatest foods for you (apparently soybeans are some of the most genetically modified foods) but I do love me some tofu.  I particularly enjoy a lot of Chinese preparations of tofu… even if they involve some meat.  I found this recipe for tofu with crabmeat in Helen Chen’s Chinese Home Cooking, which is one of my fave cookbooks.  It’s not like I’ve ever craved tofu with a crab sauce but something about this just seemed right.

Like most of her recipes this one was easy to make and good for a weeknight.  The flavours worked well together and served on top of sauteed bok choy this was totally yummy.

While I enjoyed this it won’t likely make it into my regular rotation.  I don’t usually have canned crab in my cupboard and something about eating too much canned crab freaks me out (although I suppose it’s like eating tuna).  It’s definitely worth trying if you want a new way to spice up your tofu.

Bean Curd with Crabmeat

1 pound firm tofu
3/4 cup fresh lump or 1 (6-ounce) can crabmeat, drained (about 3/4 cup)
1 teaspoon dry sherry
3 tablespoon oil
2 slices unpeeled gingerroot, 1 x 1/8 inch each
1 cup canned chicken broth
2 tablespoons cornstarch, dissolved in 1/4 cup water
1 egg white, lightly beaten
1/2 teaspoon salt, or to taste
3 tablespoons thinly sliced scallions

1. Drain the tofu and cut into 1-inch cubes. Mix the crabmeat with the sherry. Set aside.

2. Pour the oil into a wok or stir-fry pan and place over medium-high heat. Add the gingerroot and stir around the pan until the oil is hot but not smoking; the gingerroot will begin to sizzle. Add the crabmeat and broth and stir gently. Add the tofu. Simmer over medium-low heat for about 4 minutes.

3. Raise the heat to high and when the mixture comes to a boil, slowly stir in the cornstarch slurry and stir until thickened. When the mixture just begins to boil again, stir in the egg white. Remove the pan from the heat, taste, and add salt as needed. Discard the gingerroot, if desired. Transfer to a serving dish and sprinkle the scallions over the top. Serve hot.