Thick and Delicious (Imitation) Crab Tofu

Thick and Delicious (Imitation) Crab Tofu

Even though this uses imitation crab, I was able to make delicious crab tofu. It's my family's favorite dish! My daughter always asks for seconds, and I am happy with this recipe.

Ingredients: 3 servings

Tofu (firm)
1 package
Imitation crab
6 sticks (50 g)
Enoki mushrooms
1/4 pack (50 g)
Edamame - frozen
about 30 (20 g)
Katakuriko slurry
1 1/2 tablespoons
Combined flavoring ingredients:
1 tablespoon
Chicken stock granules
2 teaspoons
1 teaspoon
1.5 cups (300 cc)


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.

Story Behind this Recipe

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