Tofu with Crab Sauce Recipe

As much as I believe in using fresh whole ingredients in cooking, there are times when it’s freezing outside, your stomach is grumbling, and the refrigerator is barren. I found myself in such a predicament the other day. Thankfully I was able to find a lonely pack of tofu towards the back of the fridge and a can of crab in the cupboard.

In Japan, this dish is known as tofu no kani ankake (豆腐のかにあんかけ) and makes for a quick side to a bowl of rice or a great protein packed snack on its own. Silken tofu when simmered, takes on the texture of a luscious egg custard, and the thick crab sauce adds a wonderful briny flavor without overpowering the delicate tofu.

I usually get cans of crab meat at the Japanese grocery store, but they’re also sold in up-scale supermarkets stores. Fresh lump crabmeat would also work fine.

For the dashi (japanese soup stock), you can rehydrate dashi granules according to the package directions, but I like make my own dashi. If you’re in a pinch you can always use chicken stock.

[wpurp-searchable-recipe]Tofu with Crab Sauce – A thick crab sauce envelopes a silky smooth piece of tofu with the texture of an egg custard. A quick side dish or snack. – tofu – soft (divided into 4 blocks), crab – canned, dashi, potato starch (halve if using cornstarch), ginger – fresh (grated), usukuchi soy sauce ((Japanese light soy sauce)), mitsuba (for garnish), Add the tofu to a pot then cover with water. Slowly heat until the water is gently simmering to heat the tofu through. ; To make the sauce, add the juices from the canned crab, the dashi, the potato starch, ginger and light soy sauce to a small saucepan. Whisk to combine then place over medium heat. Bring the mixture to a boil at which point it should start thickening. Once the mixture has the consistency of gravy, add the crab meat and stir to combine. ; To serve, use a slotted spoon to transfer the hot tofu to a bowl. Cover with the crab sauce, and garnish with mitsuba leaves or chopped scallions.

📖 Recipe