Crab and Tofu Stir-Fry Recipe

SALLY'S ASIAN RECIPES
For a year-round light meal, this speedy stir-fry is the ideal choice. As you need only a little crab meat and you could use the canned variety - this is a very economical dish.

Ingredients: (Serves 2)
250 g/9 oz silken tofu
60 ml/4 tablespoons vegetable oil
2 garlic cloves, finely chopped
115 g/4 oz white crab meat
130 g/4½ oz/generous 1 cup baby corn, halved lengthways
2 scallions (spring onion), chopped
1 fresh red chili, seeded and finely chopped
30 ml/2 tablespoons soy sauce
15 ml/1 tablespoon Thai fish sauce
5 ml/1 teaspoon palm sugar or light muscovado (brown) sugar
Juice of 1 lime
Small bunch fresh cilantro (coriander), chopped, to garnish

Method:
Using a sharp knife, cut the silken tofu into1 cm/½ inch cubes.

Heat the oil in a wok or large, heavy frying pan. Add the tofu cubes and stir-fry until golden all over, taking care not to break them up. Remove the tofu with a slotted spoon and set aside.

Add the garlic to the wok or pan and stir-fry until golden. Add the crab meat, tofu corn, scallions, chili, soy sauce, fish sauce and sugar. Cook, stirring constantly, until the vegetables are just tender. Stir in the lime juice, transfer to warmed bowls, sprinkle with the cilantro and serve immediately.

[source from www.asianonlinerecipes.com]