Title: Tofu with crab sauce
 Categories: Chinese, Seafood
      Yield: 6 Servings
 
      6    Squares hard tofu (3"x3")
    1/2 c  Cooked crabmeat
      2 ts Cooked crab roe (optional)
    1/2 ts Chopped ginger
      1 ts Wine
      3 c  Soup stock
      2 tb Salt
      3 ts Cornstarch
      1    Egg white
      2 ts Chopped scallion
      1 tb Chicken grease
 
  Cut the hard edges off the tofu, then cut it into 1"x1"x1/3" pieces.
  Boil in boiling water for 1 minute, drain and dry. Heat 3 t oil and
  fry the ginger and crab meat for a few seconds.  Sprinkle in 1 t wine
  and pour in the soup stock immediately.  Add the tofu gently and
  season with the 2T salt. Cook over low heat for 3 minutes. mix
  cornstarch and 3 t water, stir into tofu until thickened. Stir in
  beaten egg white and chopped crab roe. Stir until blended, then turn
  out on a platter. Sprinkle with chopped scallion and splash the
  melted chicken grease on top. Serve with rice.
  
  This is kind of fancy, but good none the less.  From Peimei Cookbook,
  Vol.2