Tofu with Crab Sauce

1. 1

   Cut the tofu into 3 to 4 cm square cubes and remove the excess moisture well by patting well with kitchen paper towels.

2. 2

   Shred the crabmeat into rough pieces, and sprinkle with 1/2 tablespoons sherry and a little salt to season.

3. 3

   Finely julienne the ginger, and thinly slice the leek diagonally.

4. 4

   If the bok choy is large cut it in half lengthwise, then wash in water and dry.

5. 5

   Heat up a wok, add oil and the ginger and leek and stir fry until fragrant, then add the crabmeat.

6. 6

   Put in the bok choy and stir fry briefly, then add a sprinkle of salt and 1 tablespoon sherry.

7. 7

   When the bok choy has wilted a bit add the soup; when it comes to a boil put in the tofu gently and lower the heat to a simmer.

8. 8

   Adjust the seasoning with salt.

9. 9

   When the tofu has heated through, drizzle in the katakuriko dissolved in water, and shake the wok to continue cooking for a bit, then it's done.

* Per serving · 4 servings · Values may vary.