15-Minute Crab Stick & Tofu Stew (Xie Liu Dou Fu)
A comforting, authentic Crab Stick and Silken Tofu Stew with salted egg yolk. A foolproof 15-minute dinner perfect for beginners!
Equipment
- Non-stick skillet or Wok
- Silicone Spatula
Ingredients
Main Ingredients
- 3.5 oz crab sticks (surimi) shredded into strips
- 2 salted duck eggs cooked, peeled and finely diced
- 14 oz silken tofu (inner-fat tofu) cut into bite-sized blocks
- 0.85 cup boiling water
- 1.5 oz starch water 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp green onions chopped, for garnish
- 1 tbsp cooking oil spray for the pan
Instructions
- Peel and finely dice the salted duck eggs. Tear the crab sticks into long thin strips. Cut the silken tofu into small bite-sized blocks.
- Spray a pan with cooking oil and heat over medium-high. Add the diced salted eggs and stir-fry continuously for about 1-2 minutes until the yolks break down and become foamy and sandy.
- Add the shredded crab sticks to the pan, then immediately pour in the boiling water. Bring to a boil and let it cook for 3 minutes.
- Carefully add the silken tofu blocks to the pan. Keep the heat on high and boil for another 3 minutes. Do not stir aggressively.
- Re-stir the starch water to ensure the cornstarch is dissolved, then pour it evenly into the pan. Use the back of a spatula to gently push the tofu around until the sauce thickens. Turn off the heat, garnish with green onions, and serve.
Notes
Safety Warning: Handle boiling water carefully to avoid burns. Ensure imitation crab is fully heated through.
Nutrition Note: Nutrition information is an estimate and provided for informational purposes only. Salted duck eggs have a high sodium content.