Crab roe tofu made with salted duck egg yolks is a simple and decadent main dish that you can put together in no time. The silky and soft tofu is braised in a savory broth that is bursting with umami. Served it over steamed rice for a satisfying meal under 30 minutes. {Gluten-Free}
Crab roe tofu, or Xie Huang Dou Fu, is a famous dish from Shanghai cuisine.
Originally the tofu is braised in a bed of crab roe. The oily and grainy texture and intensive seafood-y umami gives the soft bean curd a unique sensation, making it quite a luxurious dish.
But since fresh crab roe can be hard to come by, especially out of season, and it’s quite expensive, most home chefs resort to using salted duck egg yolks as an alternative.
By using this cheaper and more available ingredient, you can easily make a dish that mimics the real crab roe tofu – from the beautiful golden color, the savory flavor, to the buttery texture.
Crab roe tofu ingredients
What type of tofu to use
Soft tofu is a must for making crab roe tofu for its texture. Plus, soft tofu is so much faster to cook and it pairs so well with the sauce.
You do need to pay attention when handling soft tofu, to avoid breaking them apart too much. Use your hands to spread out the tofu in the broth, and stir as little as possible, to keep them intact.
Salted duck egg yolks
Salted duck egg (咸鸭蛋, Xian Ya Dan) is a type of preserved egg made by brining duck eggs in a salty solution. Once brined and boiled, the egg yolks become orange, with a firm texture, and are packed with an intense umami taste. We like to use salted duck eggs paired with congee, and use the yolk specifically, to make sweets such as mooncakes or zongzi.
You can buy whole salted duck eggs and use the yolks in this dish. If you use this approach, make sure to check that the eggs are cooked. And if not, you’ll need to boil them first before peeling them.
You can also buy packaged salted duck egg yolks by themselves. In this case, also check that the yolks are cooked. If not, you‘ll need to bake them before using.
You can find salted duck egg yolks at Chinese grocery stores and most big Asian markets.
Mise en place
When you’re ready to cook crab roe tofu, your table should have:
- Minced ginger
- Crushed salted duck egg yolks
- Sliced imitation crab meat (optional)
- Green peas
- Chicken broth
- Cornstarch slurry
- Sliced soft tofu
I added some imitation crab meat in the dish to add a fun color and texture. But you can skip it as well.
How to make crab roe tofu
- Cook ginger and salted duck egg yolks in oil
- Cook until the egg yolks are bubbly
- Gently saute the imitation crab
- Add the broth and simmer
- Cook the green peas
- Pour in the cornstarch slurry to thicken the broth
After just 10 minutes, you will have a hearty and decadent tofu stew that is loaded with flavor. Serve it over steamed rice and you will have a satisfying, colorful, and nutritious meal.
Afterthoughts
Crab roe tofu is definitely a special dish when made with real crab roe. If you have a chance to dine at a Shanghainese restaurant, you might be able to find this dish on the menu. And most of the time it should be made with crab roe. Check out the Shanghainese restaurant CheLi in New York, if you happen to be in the city.
But when it comes to home cooking, definitely try out this easier version of crab roe tofu for a new way to enjoy tofu.
More delicious Shanghai recipes
Crab Roe Tofu with Salted Duck Eggs (蟹黄豆腐)
Crab roe tofu made with salted duck egg yolks is a simple and decadent main dish that you can put together in no time. The silky and soft tofu is braised in a savory broth that is bursting with umami. Served it over steamed rice for a satisfying meal under 30 minutes. {Gluten-Free}
Servings: 2 to 4 servings
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
Instructions
-
(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.
-
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.
-
Add the crab sticks. Stir and cook for 1 minute.
-
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.
-
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.
Nutrition
Serving: 1serving, Calories: 164kcal, Carbohydrates: 5.9g, Protein: 10.2g, Fat: 11.6g, Saturated Fat: 2.8g, Cholesterol: 210mg, Sodium: 498mg, Potassium: 215mg, Fiber: 0.8g, Sugar: 1.4g, Calcium: 125mg, Iron: 2mg
