Tofu with Crab Sauce

• 120 grams Crabmeat (shredded)
• 1 block Silken tofu
• 1 bunch Bok choy
• 1 7 cm long piece Leek
• 1 piece Fresh ginger
• 1 1/2 tbsp Sherry or Shaoxing wine
• 600 ml Chicken stock
• 1 to 1 1/2 tablespoons Oil
• 1 Salt
• 1 tbsp Katakuriko
• 1 tbsp Water (to dissolve the katakuriko)

1. Cut the tofu into 3 to 4 cm square cubes and remove the excess moisture well by patting well with kitchen paper towels.
2. Shred the crabmeat into rough pieces, and sprinkle with 1/2 tablespoons sherry and a little salt to season.
3. Finely julienne the ginger, and thinly slice the leek diagonally.
4. If the bok choy is large cut it in half lengthwise, then wash in water and dry.
5. Heat up a wok, add oil and the ginger and leek and stir fry until fragrant, then add the crabmeat.
6. Put in the bok choy and stir fry briefly, then add a sprinkle of salt and 1 tablespoon sherry.
7. 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.
8. Adjust the seasoning with salt.
9. 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.

crabmeat, silken, bok choy, fresh ginger, sherry, oil, salt, katakuriko, water

Taken from cookpad.com/us/recipes/170502-tofu-with-crab-sauce (may not work)