Kani Tofu with Century Egg Choya Sauce

This is a Japanese dish that serve either as a side dish or appetizer, quite popular in most Japanese restaurant in Singapore. The recipe come from my friend MJ.

Ingredients (Serves 6 – 8)

  • 2 century eggs with eggs separated from yolk
  • 2 mud crabs, steamed, extract the meat (or 150 grams of canned crab meat)
  • 2x 300g silken tofu
  • 5 tablespoons of choya
  • 1 tablespoon sugar varied to taste
  • 100 ml warm water
  • 1/2 tablespoons extra virgin olive oil


  1. Preparing the sauce;
    1. Blend 2 century egg yolks, 1.5 century egg ‘whites’, choya, sugar, oil & water till smooth.
    2. Set aside to cool
  2. Traditional Plating;
    1. Dice the remaining century egg ‘whites’ into small pieces
    2. Cut Silken Tofu into 4 blocks each. Set on individual platters
    3. Take 2 tablespoons of the century egg sauce & ladle them gently onto tofu
    4. Top the tofu with 2 – 3 teaspoons full of crab meat
    5. Garnish the crab meat with the pieces of century egg ‘whites’
  3. Cocktail Layering;
    1. Dice the remaining century egg ‘whites’ into small pieces
    2. Take 2 – 3 tablespoons of tofu, placing it in a clear glass cup
    3. Ladle 1 tablespoon of sauce onto tofu
    4. Take another 2 -3 tablespoons of tofu, carefully layering it on top of the sauce
    5. Layer another tablespoon of sauce
    6. Top with 2 – 3 teaspoons of crab meat
    7. Garnish with pieces of century egg ‘whites’

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