---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 6 servings
       6    Squares hard tofu (3“x3”)
     1/2 c  Cooked crabmeat
       2 ts Cooked crab roe (optional)
     1/2 ts Chopped ginger
       1 ts Wine
       3 c  Soup stock
       2 tb Salt
       3 ts Cornstarch
       1    Egg white
       2 ts Chopped scallion
       1 tb Chicken grease
   Cut the hard edges off the tofu, then cut it into
   1“x1”x1/3 pieces.  Boil in boiling water for 1
   minute, drain and dry.  Heat 3 t oil and fry the
   ginger and crab meat for a few seconds.  Sprinkle in 1
   t wine and pour in the soup stock immediately.  Add
   the tofu gently and season with the 2T salt. Cook over
   low heat for 3 minutes. mix cornstarch and 3 t water,
   stir into tofu until thickened. Stir in beaten egg
   white and chopped crab roe. Stir until blended, then
   turn out on a platter. Sprinkle with chopped scallion
   and splash the melted chicken grease on top. Serve
   with rice.
   This is kind of fancy, but good none the less.  From
   Peimei Cookbook, Vol.2