Thick and Delicious (Imitation) Crab Tofu

Name: Thick and Delicious (Imitation) Crab Tofu
Yield: 3 servings
Cuisine: American
Ingredients: 1 packages Tofu (firm); 6 stick Imitation crab; 1/4 pack Enoki mushrooms; 30 Edamame - frozen; 1 1/2 tbsp Katakuriko slurry; 1 tbsp Sake; 2 tsp Chicken stock granules; 1 tsp Salt; 300 ml Water

cookpad.japan @cookpad_jp

Crab is expensive, so I made tofu with imitation crab.

Make sure to absorb the extra water from the tofu with a paper towel so that the flavor doesn't dilute.
Cut the enoki mushrooms in lengths to match the shredded crab.
This time I used Horikawa's "Alaskan Salad" crabsticks, and Fuji Food's "Chicken bouillon broth soup." Recipe by hitkat

Crab is expensive, so I made tofu with imitation crab.

cookpad.japan @cookpad_jp

Crab is expensive, so I made tofu with imitation crab.

Saved

Ingredients

3 servings

1 packagesTofu (firm)
6 stickImitation crab
1/4pack Enoki mushrooms
30Edamame - frozen
1 1/2 tbspKatakuriko slurry
Combined flavoring ingredients:
1 tbspSake
2 tspChicken stock granules
1 tspSalt
300 mlWater

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Steps

1

Cube the tofu into 2 cm and drain the water. Shred the imitation crab as much as possible.
2

Cut off the stems off of the enoki mushrooms, and cut the mushrooms into about the same size as the imitation crab. Defrost the edamame, and remove from the pods.
3

Add the combined flavoring ingredients to a pot, bring to a boil over medium heat, and then add the tofu, enoki mushrooms, imitation crab, and edamame in that order. Boil for a minute.
4

Once the flavors of the imitation crab seep out, add the water-dissolved katakuriko a bit at a time. Turn off the heat once it thickens, and serve in bowls.