April 16, 2012

Ankake: Tofu with Crab Sauce

Tofu with Crab Sauce
Yield: 4 bowls

2 cups dashi or fish broth
1 medium carrot, cut into matchsticks
1 can (DR WT 4.25oz/120g) crabmeat, drained
1 green onion, sliced diagonally
1 tablespoon white wine
1 teaspoon maple syrup
1 teaspoon soy sauce
1/4 teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
12-16oz silken tofu

In a saucepan, heat the dashi to a boil. Add the carrot and cook until tender. Add the crabmeat and green onion, and season with the white wine, maple syrup, soy sauce and salt.

Combine the cornstarch and water really well. Add the mixture to the saucepan, stirring continuously. Bring to a boil.

Cut the tofu into 4 pieces. Microwave in a microwave-safe dish until warmed through.

Carefully transfer each tofu into a serving bowl and serve with the crab sauce.

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