Cut the hard edges off the tofu, then cut it into 1"x1"x1/3" pieces. Boil in boiling water for 1 minute, drain and dry. Heat 3 t oil and fry the ginger and crab meat for a few seconds. Sprinkle in 1 t wine and pour in the soup stock immediately. Add the tofu gently and season with the 2T salt. Cook over low heat for 3 minutes. mix cornstarch and 3 t water, stir into tofu until thickened. Stir in beaten egg white and chopped crab roe. Stir until blended, then turn out on a platter. Sprinkle with chopped scallion and splash the melted chicken grease on top. Serve with rice. This is kind of fancy, but good none the less. From Peimei Cookbook, Vol.2