Tofu Balls on Mustard Greens with and without Crab Gravy
By Sheila Loh
Serves 6-8, as a starter course
For the tofu balls:
1 box medium or firm tofu, mashed
¼ pound shrimp, chopped
2 tablespoons scallion, chopped
2 tablespoons cornstarch
salt and black pepper to taste
vegetable oil for frying
For the greens:
Greens (eg. mustard greens), enough to cover dish
1-2 cloves of garlic
2 tablespoons vegetable oil
For the crab gravy:
¼ cup crab meat
½ cup chicken broth
1 tablespoon scallion, chopped
cornstarch and water mix
Prepare the tofu balls: mix ingredients well, make 15 football-shaped tofu balls (each about 2½" long, 1½" thick). Deep fry the tofu balls until golden brown. Put aside until ready to serve.
Prepare the greens: stir fry with the garlic, lay the cooked greens evenly at the bottom of a dish. Arrange the tofu balls on top.
Prepare the crab gravy: cook crab meat, scallions and chicken broth in a saucepan, thickening with the cornstarch mix until gravy-like. Pour over the tofu balls just before serving.