Crab Mapo Tofu Recipe

Name: Crab Mapo Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 2 tablespoons chili black bean sauce; 1 tablespoon oyster sauce; 1 tablespoon garlic black bean sauce; 2 teaspoons sugar; 1 teaspoon porcini mushroom powder, I found mine at an upscale grocer, you can order it online if you can't source it locally; 1/3 cup water; 1 tablespoon cornstarch; crab, tofu, and vegetables; 1 block medium tofu, diced into large pieces; 1 cup lump crab meat, picked of shells; 4 green onions, sliced thin, green tops reserved for garnish; 1/4 cup diced water chestnuts; 2 Thai chilies, sliced thin.; 1 tablespoon plus a drizzle or two more of Chili oil; 1/2 lemon cut into wedges for garnish

Servings: persons

Sauce
2 tablespoons chili black bean sauce
1 tablespoon oyster sauce
1 tablespoon garlic black bean sauce
2 teaspoons sugar
1 teaspoon porcini mushroom powder, I found mine at an upscale grocer, you can order it online if you can't source it locally
1/3 cup water
1 tablespoon cornstarch
crab, tofu, and vegetables
1 block medium tofu, diced into large pieces
1 cup lump crab meat, picked of shells
4 green onions, sliced thin, green tops reserved for garnish
1/4 cup diced water chestnuts
2 Thai chilies, sliced thin.
1 tablespoon plus a drizzle or two more of Chili oil
1/2 lemon cut into wedges for garnish

1
Blanch tofu in salted water for 4 minutes, drain set aside.
2
Mix sauce ingredients together with two tablespoons of water, mix the remainder of the water and cornstarch together separately and set aside, this will be for your slurry at the end.
3
Using a wok or large pan, heat chili oil over high heat, add the white parts of green onions, and Thai chilis, making sure not to inhale while doing so, as it can spice your face off, so proceed with caution. Cook for a minute or two, add water chestnuts.
4
Add sauce mixture and tofu, reduce heat to medium,making sure the tofu is well coated. Add crab.
5
Pour slurry of cornstarch and water to pan and let it bubble and thicken for two minutes.
6
Top with a squeeze or two of lemon, green onions, and a bit more chili oil. Serve hot with rice.

107

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Sauce, 2 tablespoons chili black bean sauce, 1 tablespoon oyster sauce, 1 tablespoon garlic black bean sauce, and more.

Yes, Crab Mapo Tofu falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Mapo Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions