Chilli Crab Tofu

15 min


3-4 pax

Take on the heat with a twist to Singapore’s iconic flavour – Chilli Crab, but with Tofu. With its vibrant, deep-orange appearance auspiciously in line with colours of the upcoming Chinese New Year, this recipe is perfect for the occasion without breaking the bank.

Healthy and hearty, you’ll find this Chilli Crab Tofu recipe hard to resist with the iconic Chilli Crab sauce made from scratch. We are using Chinese Tofu with Omega 3 DHA from Fortune, but feel free to use your usual tofu.

Nothing better than dipping fried man tou into the leftover Chilli Crab sauce for the real crab experience.


More crab recipes:
Salted Egg Yolk Crab
Singapore Chilli Crab
Chilli & White Pepper Butter Crab


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Cut the Fortune silken tofu into cubes, blotch dry with kitchen paper, set aside. 
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Add all roughly chopped ingredients under rempah into a food processor, and blend until fine.
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In a wokpan, add 3-4 tbps of cooking oil, add in rempah and stir fry until the colour darkens and the rempah is slightly dryer.
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Add in taucheo, tomato ketchup, sugar and salt. Add in water, mix well and bring to a boil.
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Add in crabmeat, cook for about 2 minutes.
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Add in beaten eggs and mix well.
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Add in silken/fried tofu, mix well and cook for about a minute.
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Thicken the sauce with cornstarch slurry, mix well.
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Serve hot with rice.
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