Serves:

Ingredients:

6 Squares hard tofu (3"x3")
2 ts Chopped scallion
1 Egg white
3 ts Cornstarch
2 tb Salt
3 c Soup stock
1 ts Wine
1/2 ts Chopped ginger
2 ts Cooked crab roe (optional)
1/2 c Cooked crabmeat
1 tb Chicken grease

Method:

Cut the hard edges off the tofu, then cut it into 1"x1"x1/3" pieces.
Boil in boiling water for 1 minute, drain and dry.
Heat 3 t oil and fry the ginger and crab meat for a few seconds.
Sprinkle in 1 t wine and pour in the soup stock immediately.
Add the tofu gently and season with the 2T salt.
Cook over low heat for 3 minutes.
mix cornstarch and 3 t water, stir into tofu until thickened.
Stir in beaten egg white and chopped crab roe.
Stir until blended, then turn out on a platter.
Sprinkle with chopped scallion and splash the melted chicken grease on top.
Serve with rice.
This is kind of fancy, but good none the less.
From Peimei Cookbook, Vol.
2