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.

 

Tofu with Crab SauceA thick crab sauce envelopes a silky smooth piece of tofu with the texture of an egg custard. A quick side dish or snack.

Summary

  • CourseAppetizer
  • CuisineJapanese
  • Yield4 side
  • Cooking Time5 minutes
  • Preperation Time2 minutes
  • Total Time7 minutes

Ingredients

400 grams
soft tofu (divided into 4 blocks)
140 grams
canned crab meat
1/2 cup
dashi
2 teaspoons
potato starch
1 teaspoon
fresh ginger (grated)
1/2 teaspoon
usukuchi soy sauce (Japanese light soy sauce)
mitsuba (for garnish)

Steps

  1. Add the tofu to a pot then cover with water. Slowly heat until the water is gently simmering to heat the tofu through.
  2. 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.
  3. 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.