Dairy-Free & Egg-Free Chili Crab (with Tofu)

Ingredients

• 1 block Firm Tofu (pressed)
• 4 tablespoons Vegetable oil
• 1 Onion (chopped)
• 4 cloves Garlic (minced)
• 2 teaspoons Ginger (minced)
• 2 tablespoons Chili paste (dairy-free)
• 2 tablespoons Tomato paste
• 4 tablespoons Ketchup
• 2 tablespoons Soy sauce (low sodium)
• 1 tablespoon Brown sugar
• 1/2 cup Vegetable broth
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Cilantro (chopped)
• 1 lb Crab

Instructions

1. 1Cut the 1 block of pressed firm tofu into 1-inch cubes. Heat 2 tablespoons of vegetable oil in a large (12-inch) skillet over medium-high heat (375-400°F / 190-205°C). Add the tofu cubes in a single layer and cook for 5-7 minutes per side, turning occasionally, until all sides are golden brown and crispy. Remove the crispy tofu from the skillet and set it aside on a plate.
2. 2In the same skillet, add the remaining 2 tablespoons of vegetable oil and reduce the heat to medium (325-350°F / 160-175°C). Add the 1 chopped onion, 4 cloves of minced garlic, and 2 teaspoons of minced ginger. Cook for 3-5 minutes, stirring frequently, until the onion softens and becomes translucent and the aromatics are fragrant.
3. 3Stir in the 2 tablespoons of dairy-free chili paste and 2 tablespoons of tomato paste. Cook for 1 minute, stirring constantly, allowing the pastes to toast slightly and deepen in color.
4. 4Add the 4 tablespoons of ketchup, 2 tablespoons of low sodium soy sauce, 1 tablespoon of brown sugar, and 1/2 cup of vegetable broth to the skillet. Stir well to combine all ingredients. Bring the sauce to a gentle simmer over medium heat (325-350°F / 160-175°C).
5. 5In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water until no lumps remain. Pour the cornstarch slurry into the simmering sauce, stirring continuously. Cook for 2-3 minutes, stirring, until the sauce visibly thickens and coats the back of a spoon.
6. 6Add the 1 lb of crab and the crispy tofu cubes to the thickened sauce in the skillet. Gently toss to coat the crab and tofu evenly with the sauce. Continue to cook for 3-5 minutes over medium heat (325-350°F / 160-175°C), stirring occasionally, until the crab is heated through and the tofu is warm.
7. 7Remove the skillet from the heat. Sprinkle the 2 tablespoons of chopped cilantro over the chili crab and tofu. Serve immediately.

Substitutions

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