Entree: China – Jiangsu – 蟹黄豆腐 ➤ Xiehuang doufu (Silky tofu finished with a savory crab roe and minced pork sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 14 oz (400 g) silken or soft tofu, drained and kept in block
- 3 oz (85 g) crab roe or crab roe paste
- 4 oz (115 g) ground pork
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) Shaoxing wine
- 1/2 tsp (2.5 g) sugar
- 1/4 tsp (1.5 g) ground white pepper
- 1 tbsp (8 g) cornstarch plus 2 tbsp (30 ml) water for slurry
- 1 large egg white (approx. 1 1/16 oz (30 g))
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) fresh ginger, minced
- 1 tbsp (15 ml) toasted sesame oil
- 2 scallions, thinly sliced (about 11/16 oz (20 g))
- Salt to taste

Show original ingredient measurements

- 14 oz (400 g) silken or soft tofu, drained and kept in block
- 3 oz (85 g) crab roe or crab roe paste
- 4 oz (115 g) ground pork
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 ml) Shaoxing wine
- 1/2 tsp (2.5 g) sugar
- 1/4 tsp (1.5 g) ground white pepper
- 1 tbsp (8 g) cornstarch plus 2 tbsp (30 ml) water for slurry
- 1 large egg white (approx. 30 g)
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) fresh ginger, minced
- 1 tbsp (15 ml) toasted sesame oil
- 2 scallions, thinly sliced (about 20 g)
- Salt to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Carefully cut the drained tofu into 1-inch (2.5 cm) cubes and arrange in a shallow heatproof serving dish. Bring a pot of water or lightly salted stock to a gentle simmer and poach the tofu pieces 1–2 minutes to warm through; remove and keep warm.
2. In a small bowl, whisk the egg white until slightly frothy and then mix with the cornstarch slurry (1 tbsp (15 ml) cornstarch + 2 tbsp (30 ml) water). Set aside.
3. Heat the vegetable oil in a wok or skillet over medium heat. Add the minced ginger and stir until fragrant, about 10–15 seconds. Add the ground pork and stir-fry until no longer pink and beginning to brown, breaking into small pieces.
4. Stir in the crab roe and cook briefly 30–45 seconds to release aroma. Add the chicken stock, light soy sauce, Shaoxing wine, sugar, and white pepper. Bring to a gentle simmer and skim any impurities.
5. Temper the egg-white/cornstarch mixture by stirring a small ladle of hot broth into it, then pour the tempered mixture into the simmering sauce while stirring constantly. Cook until the sauce thickens to a silky, glossy consistency, 1–2 minutes.
6. Taste and adjust seasoning with salt if needed. Remove from heat and stir in the toasted sesame oil.
7. Gently pour the hot crab-roebased sauce over the warmed tofu in the serving dish. Garnish with sliced scallions and serve immediately with steamed rice.

1. Carefully cut the drained tofu into 1-inch (2.5 cm) cubes and arrange in a shallow heatproof serving dish. Bring a pot of water or lightly salted stock to a gentle simmer and poach the tofu pieces 1–2 minutes to warm through; remove and keep warm.
2. In a small bowl, whisk the egg white until slightly frothy and then mix with the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water). Set aside.
3. Heat the vegetable oil in a wok or skillet over medium heat. Add the minced ginger and stir until fragrant, about 10–15 seconds. Add the ground pork and stir-fry until no longer pink and beginning to brown, breaking into small pieces.
4. Stir in the crab roe and cook briefly 30–45 seconds to release aroma. Add the chicken stock, light soy sauce, Shaoxing wine, sugar, and white pepper. Bring to a gentle simmer and skim any impurities.
5. Temper the egg-white/cornstarch mixture by stirring a small ladle of hot broth into it, then pour the tempered mixture into the simmering sauce while stirring constantly. Cook until the sauce thickens to a silky, glossy consistency, 1–2 minutes.
6. Taste and adjust seasoning with salt if needed. Remove from heat and stir in the toasted sesame oil.
7. Gently pour the hot crab-roebased sauce over the warmed tofu in the serving dish. Garnish with sliced scallions and serve immediately with steamed rice.