Pour 2 cups (500 ml) water into the ground crab, squeeze well to extract the meat, and strain through a fine mesh sieve to get the crab liquid. Repeat this process 4 times (total 8 cups/2 liters water), collecting the crab liquid and discarding the solids.

Strain the crab liquid once more, add salt, and bring to a simmer over medium heat, stirring gently. When the crab curds float to the top, skim them out and set aside.

To make crispy pork fat:
- Place the pork fat cubes in a pot, cover with water, and boil for 3 minutes after the water comes to a boil.
- Remove the pork fat and transfer to a pan with a little water. Cook over medium heat until the fat turns golden and crispy, then remove and let cool.
- Once cooled, you can air fry at 356°F (180°C) for 12 minutes (adjust time and temperature based on your air fryer) for extra crispiness.
- Let the crispy pork fat cool completely.

Fry the tofu:
- Add the tofu cubes to the rendered pork fat and fry until golden and crispy. Remove and drain on paper towels.

Pour out most of the fat from the pan, leaving about 2 tablespoons. Add the white parts of the green onions and sauté until fragrant. Add the tomatoes and crab roe, stir well. Add the shrimp paste, seasoning powder, and sugar, and stir for 2 minutes.

Add the sautéed tomatoes and fried tofu to the crab broth and bring to a boil.

Add all the crab curds to the broth, bring back to a boil, season to taste, then reduce the heat to low to keep warm.