Golden Salted Egg Tofu (Mock Crab Roe Tofu)
ID: 14a339ef...
This 'Mock Crab Roe Tofu' dish contains no actual crab roe. Instead, it cleverly uses salted egg yolks (golden sand) to stir-fry into a dense, sandy texture with a rich golden hue, perfectly mimicking the savory color and aroma of crab roe. Paired with silky tofu, savory shrimp stock, and crab meat, the thick, flavorful sauce is perfect over rice. It is a seafood tofu casserole that excels in color, aroma, and taste.
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🍳 Cooking Flow
Marinate the crab meat with white pepper and lotus root starch; spray the salted egg yolks with rice wine, air-fry until cooked, and mash into a sandy texture. → Blanch the silken tofu in boiling water to remove the raw bean smell; use shrimp heads to boil a bowl of bright orange, sweet shrimp stock. → Sauté minced ginger in an oiled pan, add the mashed salted egg yolks, and stir-fry over medium-low heat until bubbly and releasing oil to create the 'crab roe' effect. → Add the tofu cubes, coat gently with the egg yolk, season, then pour in the shrimp stock and marinated crab meat. Simmer until the crab meat is cooked and the sauce has naturally thickened. → Finally, garnish with green onions and pork cracklings, and drizzle with sesame oil for aroma before serving.
Cooking Steps
Brief Cooking Order
Marinate the crab meat with white pepper and lotus root starch; spray the salted egg yolks with rice wine, air-fry until cooked, and mash into a sandy texture. → Blanch the silken tofu in boiling water to remove the raw bean smell; use shrimp heads to boil a bowl of bright orange, sweet shrimp stock. → Sauté minced ginger in an oiled pan, add the mashed salted egg yolks, and stir-fry over medium-low heat until bubbly and releasing oil to create the 'crab roe' effect. → Add the tofu cubes, coat gently with the egg yolk, season, then pour in the shrimp stock and marinated crab meat. Simmer until the crab meat is cooked and the sauce has naturally thickened. → Finally, garnish with green onions and pork cracklings, and drizzle with sesame oil for aroma before serving.
Introduction
This 'Mock Crab Roe Tofu' dish contains no actual crab roe. Instead, it cleverly uses salted egg yolks (golden sand) to stir-fry into a dense, sandy texture with a rich golden hue, perfectly mimicking the savory color and aroma of crab roe. Paired with silky tofu, savory shrimp stock, and crab meat, the thick, flavorful sauce is perfect over rice. It is a seafood tofu casserole that excels in color, aroma, and taste.
Step 1
Prepare the crab leg meat: Rinse and drain well. Add a little pepper salt, white pepper powder, and rice wine to season. Finally, add a little lotus root starch (or potato starch) and mix well to ensure the crab meat stays tender and smooth.
Step 2
Cook and mash the egg yolks: Spray a little rice wine on the raw salted egg yolks. Air-fry at 180°C for about 8 minutes (or steam in a rice cooker). Once cooked, remove and mash into a fine sandy consistency using a masher or knife.
Step 3
Prepare the tofu: Cut the silken tofu into uniform small cubes. Place in a container, pour boiling water over them, and let stand for a moment to gently remove the raw bean smell. Drain before use.
Step 4
Prepare stock and thickener: If using psyllium husk for thickening, mix a small amount of psyllium husk powder with water. Separately, boil the shrimp heads leftover from making shrimp oil in water for about 10 minutes until the broth turns orange-red.
Step 5
Sauté aromatics: Heat the pan and add garlic oil (or regular cooking oil). Add minced ginger (and minced garlic if desired) and sauté over low heat until golden and fragrant.
Ingredients List
Important Notes
Stir-frying the salted egg yolk (golden sand) is the soul of this dish. It must be patiently stir-fried over medium-low heat until it foams and releases its golden oil; this is essential to perfectly replicate the sandy texture and aroma of crab roe. 🔥
Silken tofu is very fragile. After adding it to the pan, avoid vigorous stirring; use the back of a spatula to gently push it, or tilt/shake the pan to mix ingredients evenly. ⚠️
Because the crab leg meat is coated in lotus root starch (or potato starch), it will naturally release starch during simmering to thicken the sauce, so additional thickening is usually not required; if you prefer a thicker sauce, add a light starch slurry as needed. 💡
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