Crab Roe Tofu with Salted Duck Eggs (蟹黄豆腐)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Silky tofu braised in a savory, umami-rich broth infused with crab roe and salted duck egg yolk. Served over steamed rice for a complete meal. An elegant yet simple dish ready in under 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 2045mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 375mg
- Calcium
- 304mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2045MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.