Crab and Tofu recipe - ingredients, nutrition and when to eat it
This Chinese-style dish gently simmers crab, tofu, and egg into a mild, savory bowl.
This Chinese-style dish gently simmers crab, tofu, and egg into a mild, savory bowl. It's especially comforting on a spring or fall evening when you want warm broth, or on a day when you're in the mood for something light.
Chinese · 20 minutes to cook
Nutrition (per 487.7g serving): 336.9 kcal · protein 31.3g · carbohydrate 13.8g · fat 16.3g · sodium 997mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the crab contains a lot of moisture, gently press it with a paper towel so the broth doesn't become watery.
Tips: Stir the starch slurry again just before adding it so the starch that has settled on the bottom mixes in evenly.
Tips: If you stir the egg too vigorously, the broth can become cloudy, so wait briefly after adding it and stir only gently.
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Ingredients (1 serving)
- Crab meat — 70 g
- Tofu — 150 g
- Egg — 1 pc
- Water — 180 ml
- Green onion — 15 g
- Garlic — 3 g
- Cornstarch — 1 Tbsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp