Cut the tofu into 3 to 4 cm square cubes and remove the excess moisture well by patting well with kitchen paper towels.
Shred the crabmeat into rough pieces, and sprinkle with 1/2 tablespoons sherry and a little salt to season.
Finely julienne the ginger, and thinly slice the leek diagonally.
If the bok choy is large cut it in half lengthwise, then wash in water and dry.
Heat up a wok, add oil and the ginger and leek and stir fry until fragrant, then add the crabmeat. Put in the bok choy and stir fry briefly, then add a sprinkle of salt and 1 tablespoon sherry.
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. Adjust the seasoning with salt.
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.
Story Behind this Recipe
I wanted to make a refined tasting Chinese style dish that highlighted the delicate texture of tofu.
They say that it's easier to get rid of the excess moisture in tofu if you boil it for a while, but if you can't be bothered you can skip this step. Once you put the tofu in the pot, don't use utensils to stir fry - shake the wok to stir the ingredients around instead. If you can manage to keep the shape of the tofu intact when you put this on a serving plate, it will look classier.