Tofu with Crab Sauce

Tofu with Crab Sauce (豆腐のかにあんかけ) is a simple Japanese side with a warm cube of silky smooth tofu enveloped by a velvety crab sauce. By heating the soft tofu through it takes on a custardy texture, and the umami from the crab turns turns this ordinary tofu into something extraordinary.

Course Appetizer
Cuisine Japanese
Level Beginner
Main Ingredient Shellfish, Tofu
Diet Dairy-Free, Gluten-Free, Low Sugar, Low-Carb, Low-Fat, Pescatarian
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4 side


  • 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)


  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.