~This dish can be prepared within 15 minutes.~

24 ounces(600 g) tofu

1 can crabmeat, drained and cartilage removed

1/4 cup sugar pea pods, cooked

1/2 teaspoon gingeroot, grated

2 tablespoons Sake or white wine

1 tablespoon butter or margarine

1/2 teaspoon salt

1 teaspoon sugar

2/3 cup soup stock

2/3 tablespoon cornstarch or arrowroot

Dash of pepper

Instructions:

1. Cut tofu lengthwise into halves.

2. Cut tofu crosswise into halves, then slice into 1/2-inch(1.2cm) thick pieces.

3. Dip tofu in to hot water for 30 seconds. Drain well and set aside.

4. Grate gingerroot. 1/8 teaspoon ground ginger can be substituted for grated gingerroot. Mix crabmeat and gingerroot, melt butter or margarine in wok or skillet; add a crabmeat and stir over medium-high heat. Mix salt, sugar, soup, stock, cornstarch, Sake and a dash of pepper. Pour into crabmeat; stir and cook until thickend.

5. Add tofu and cooked pea pods. Heat until hot. Enjoy!