Crab Roe Tofu with Salted Duck Eggs (蟹黄豆腐)

2 standard portions

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Ingredients

• 4 cooked salted duck egg yolks (, smashed)
• 1 tablespoon peanut oil ((or vegetable oil))
• 1 tablespoon minced ginger
• 1/2 cup imitation crab legs (, sliced (optional))
• 1 cup chicken broth
• 1 pack soft tofu (, sliced to 1/2” (1 cm) squares)
• 1/4 cup green peas (, thawed if using frozen)
• 1/4 teaspoon salt ((or to taste))
• 2 teaspoons cornstarch

Method

1. (Optional) If using uncooked duck egg yolks, bake them first. Heat oven to 300 F (150 C). Line a baking tray with parchment paper. Place the salted duck yolks onto the tray and bake for 10 minutes. Once done, smash the yolks into small pieces.
2. Heat oil in a medium skillet over medium-high heat until hot. Turn to medium heat. Add the ginger and mashed egg yolks. Stir and cook until bubbling.
3. Add the crab sticks. Stir and cook for 1 minute.
4. Pour in the chicken broth, add the tofu, and green peas. Braise over medium-low heat for 2 to 3 minutes. Add the salt. Taste the broth and adjust seasoning by adding more salt if needed.
5. Meanwhile, mix the cornstarch with 2 tablespoons of water in a small bowl until fully dissolved. Pour into the pan. Stir immediately until the sauce thickens. Transfer to a deep plate and serve hot as a main.