Crayfish Tofu (La Gu Tofu)
A special dish from Northeast China, a silky soup made from finely minced crayfish meat and roe, reminiscent of tofu in texture and packed with umami.
Ingredients
9 items- Fresh crayfish 500 g
- Egg whites 2
- Wet potato starch 5 tablespoons
- Stock or water with chicken powder 500 ml
- Ginger and scallions to taste
- Salt 1 teaspoon
- White pepper a pinch
- Sesame oil 1 teaspoon
- Cilantro or chopped scallions to taste
Nutrition
Steps （8 steps）
Clean 500g fresh crayfish, remove heads and intestinal tracts, take out meat and roe, finely mince with a knife until smooth.
In a bowl, combine minced crayfish with 2 egg whites, 3 tbsp wet starch, 1 tsp salt, pinch white pepper, and 2 tbsp ginger-scallion water; beat in one direction for 3 min until fluffy.
Grease a flat plate with a thin layer of oil, spread the crayfish paste into a 1.5 cm thick even layer using a spatula.
Steam over boiling water over medium heat for 10 minutes until set and white, and the center is tender but not sticky.
Remove the steamed crayfish tofu, let cool slightly, then cut into 3 cm cubes.
Heat 1 tbsp oil in a wok, sauté ginger and scallion slices until fragrant, add 500 ml stock and bring to a boil over high heat.
Gently add the crayfish tofu cubes, reduce heat to low, cook for 3 minutes to absorb flavors; adjust seasoning with salt and white pepper.
Thicken with remaining wet starch, drizzle with sesame oil, garnish with cilantro or scallions, and serve.
Tips
The crayfish must be minced extremely fine; avoid high heat during steaming to prevent toughness. Shrimp can be substituted but the flavor will differ.
You May Also Like
More recipes you might enjoy
Shao Mai (Steamed Pork and Shrimp Dumplings)
Shao Mai are classic Chinese steamed dumplings with thin wrappers encasing a savory filling of pork and shrimp. The open-top design showcases the juicy filling, making every bite a heavenly treat. Served with black vinegar and ginger, they are a must-order dim sum item.
Oil-Braised Prawns
A classic Shandong dish featuring fresh prawns braised in oil and sauce until gleaming red, tender, and coated with a savory-sweet glaze. The rich shrimp oil and aromatic sauce make it an irresistible centerpiece for festive meals.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.
Steamed Fish Head with Chopped Chili
Tender and silky fish head infused with the savory and spicy flavor of chopped chili. Steamed and then drizzled with sizzling hot oil, this classic Hunan dish is incredibly aromatic and appetite-stimulating.