Crayfish is a beloved summer delicacy on Chinese tables. When cooked together with tofu, its rich, protein-packed flavor soak into the tofu, making the dish incredibly delicious. It pairs perfectly with both rice and bread.

🥢 Simple Steps

Cut fresh tofu into small cubes, coat evenly with beaten egg, and pan-fry until golden outside and seal the soft inside.

Add sliced garlic to a hot pan with just a little oil, stir-fry over high heat until fragrant.

Add the crayfish and stir quickly. Splash in some cooking wine—this helps carry away any unpleasant fishy smell.

Add a bit of water—just enough to moisten, not to cover the crayfish. Cover and simmer over medium heat—this helps crayfish cook to release the natural umami (glutamic acid).

When the liquid is nearly reduced by half, add in the fried tofu cubes.

Stir quickly to coat the tofu with the remaining savory crayfish sauces.

Toss in sliced green peppers and stir-fry until fragrant.

Add a few drops of vinegar, keep stir-frying until you smell its tang.

Finally season with salt, stir briefly then turn off the heat. Finish with a sprinkle of freshly ground black pepper and serve on table.

Tip:

During cooking, if afraid of sticking, try drizzling a bit of water along the edge of the wok in stead of adding more oil, which will lower the fat intake for our health consideration.