Chinese Poached Crab and Tempeh Recipe

Serves/Makes: 6


  • 1/2 pound (227 g) fresh or canned crab meat
  • 4 (3 x 3 x 1/2-inch / 7 x 7 x 1.3-cm) pieces tempeh
  • 2 tablespoons (30 mL) peanut oil
  • 1 green onion, minced
  • 1 teaspoon (5 mL) salt
  • 3 tablespoons (45 mL) chicken broth
  • 3 turns pepper mill
  • 1/2 teaspoon (2.5 mL) cornstarch
  • 5 teaspoons (25 mL) cold water
How to cook Chinese Poached Crab and Tempeh:
  • Thoroughly bone crab meat reserve.
  • Half each tempeh piece slice each half into 1/4-inch (6-mm) thick slices.
  • Preheat a 12-inch (30-cm) fry pan over high heat for 30 seconds.
  • Pour in peanut oil heat oil for 30 seconds.
  • Brown green onion in hot oil.
  • Stir in salt and chicken broth add tempeh slices.
  • Bring to a boil.
  • Cover and cook over medium heat for 3 minutes.
  • Add crab meat pepper.
  • Cook for 1 minute.
  • Mix together cornstarch and cold water pour mixture into fry pan.
  • Cook for approximately 1 minute, stirring, to slightly glaze crab meat and tempeh slices.
  • Serve the Chinese Poached Tempeh and Crab immediately.


Tempeh is a fermented food typically made from soybeans, most popular in Indonesia and other parts of Southeast Asia. Tempeh is similar to tofu in providing a way to improve the digestibility of soybeans, but different from it in nutritional characteristics and eating qualities, as tempeh's fermentation process and its retention of the whole bean give it a higher content of dietary fiber and vitamins, as well as firmer texture and stronger flavor. Tempeh is used worldwide in vegetarian cuisine as a meat analogue.

This recipe for Chinese Poached Crab and Tempeh serves/makes: 6

The Chinese Poached Crab and Tempeh recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Crab (more Crab recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Chinese (more Chinese recipes)

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