Sauteed Tofu and Crab
Packed with delicious shiitake mushrooms and crab.
15min+
199kcal
472mg
- Nutrition facts are for one serving.
- Time to rehydrate dried shiitake mushrooms is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Slice the tofu in half, then into 1 cm (1/2 in) wide pieces.
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Soften the shiitake mushrooms in water, remove the stem and cut into chunks.
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Separate the broccoli florets.
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Thinly slice up the Japanese long onion.
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Heat some vegetable oil in a wok and saute (4) with soy sauce. Once an aroma emanates add in and saute (2) and (3). Season with salt and cooking sake.
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Add in (A) and (B). Next, add in (1) and the crab and simmer for 1-2 minutes. Pour in an equal part potato starch and water solution and stir well to thicken the sauce.
Cooking Basics
Japanese long onion - thinly sliced
Remove the roots of the Japanese long onion. Then thinly slice up diagonally from end to end.
Ginger - thinly sliced
Peel the skin of the ginger knob, and then thinly slice it from end to end.
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