In summer, crayfish is always a popular delicacy. Lately, we’ve been experimenting with combining crayfish and tofu. Both ingredients are rich in protein, the necessary nutrition and the key chemical to natural umami flavor.

When proteins are cooked, they break down and release glutamic acid, which interacts with salt to create that delicious savory taste. So, if we learn to harness the natural proteins in ingredients during cooking, there’s no need for synthetic flavor enhancers.

Besides Tofu Recipe: You must have never tasted such delicious fried tofu with crayfish… , here is another crayfish-and-tofu recipes we hope will inspire your summer cooking:

🥢 Simple Steps:

1. Defrost the crayfish.
2. Mash half a cube of Sichuan spicy fermented tofu (Furu) and a teaspoon of fermented black beans (Douchi), mixing them into a paste with a little oil.
3. Chop some garlics, fresh cilantro stems. Sauté the garlic and cilantro stems in hot oil until aromatic, then immediately add the crayfish and stir-fry quickly. Add a splash of cooking wine to carry off any fishy smell as it evaporates.
4. Sprinkle in some minced ginger and add just enough water to cover the cayfish. Lower to medium fire, cover and simmer to allow the flavors to develop. This step also helps extract umami-rich glutamic acid from the proteins.
5. When the water is reduced by half, stir in the fermented tofu and black bean sauce. Add a bit more water, cover and continue simmer over low heat.
6. After a few minutes, the sauce—now infused with crayfish flavor—will begin to thicken. Add cubed fresh tofu and a few whole garlic cloves. Simmer gently for 3–5 minutes, stir softly the tofu cubes and prevent sticking.
7. As the sauce becomes thicker and richer, the tofu absorbs its full flavor. Finish with a sprinkle of shredded carrots and fresh cilantro leaves. Turn off the heat and serve on table.

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