Cut Awara into bite-size cubes. Place on a tray, cover with a kitchen napkin and gently press to remove as much water as possible.
Season with salt and set aside.
Slice onions, wash and shred scent leaves, set aside.
Place a frying pan over medium-high heat, add enough vegetable oil to shallow fry Awara (Tofu).
When hot add Awara and fry until browned on all sides. Drain and set aside.
In a small pot place onions, seasoning cubes, crayfish, pepper soup spices and fresh pepper, add 3 cups of water. Cover and bring to a boil.
Add Awara and cook for 10 minutes.
Add Nchuanwu (scent leaf), cook for 3 minutes and take off the heat. Leave to stand for a few minutes before serving.
Serve with rice, bread etc.