Tofu with crab sauce (Kani ankake doufu)


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water to simmer tofu
7 oz tofu cut into 2 pieces

1/2 C dashi (or some kind of stock)
1 tsp corn starch
1/4 C canned crab with juice, crumbled
Salt to taste

Shredded ginger for garnish


Put enough water in a large put to submerge the tofu. Bring to light simmer over low heat.

In a small saucepan, combine the dashi, corn starch, and canned crab and bring to boil. Add salt to make it about as salty as a cup of chicken soup, or to taste.

Use a spatula to carefully (it’s delicate and slippery) lift out the tofu from the water. Cover with the sauce and garnish with ginger.