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Chilled Tofu & Lump Crabmeat Salad with Creamy Salted Egg Yolk Sauce

Serves 4

Ingredients:

  • 1 tube Silken Tofu (250g), cut into 4-pc lengths
  • 1 pc Japanese Cucumber, thinly sliced
  • 4 tbsps Rice Vinegar
  • 2 tbsps Sugar
  • Pinch Salt
  • 120g Cooked Crabmeat
  • ½ tsp Shaoxing Wine
Sauce:
  • 2 tbsps Mayonnaise
  • 3 nos Salted Egg Yolk
  • Pinch Five Spice Powder
Garnish:
  • 2 stalks Spring Onions, diced
  • Salmon Roe or Ebiko Roe

Method:

Chill silken tofu until ready to serve. Toss cucumber slices with vinegar and sugar. Allow it to marinate for an hour.
Drain cucumbers and season with a pinch of salt. Mix crabmeat with some Shaoxing wine.
Combine ingredients for sauce together and whisk in the MUM8 HomeProfessional Kitchen Machine till smooth. Thin out with a little water if sauce is too thick.
Arrange pickled cucumber on tofu. Spoon some crabmeat on the cucumber and add the salted egg yolk sauce.
Garnish with spring onions and salmon roe before serve.
 
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