Serve this salad at your next Japanese-themed meal!
450 grams squid (pusit), cleaned and sliced
salt, to taste
1/3 cup corn oil
1 firm tofu (tokwa), sliced and drained
1 japanese cucumber, washed and thinly sliced
1 small carrot, julienned
12 leaves lettuce, washed, spun dry, and chilled
Blanch squid rings in a pot of boiling water for a few seconds, just until it changes color. Immediately remove from the pot and transfer to an ice bath.
Remove squid from ice bath. Season with salt and pepper; set aside.
Heat oil in a frying pan. Cook tofu until golden and crispy on the outside but still soft inside. Drain on paper towels and chop into small cubes. Set aside.
Make the sauce: mix together all ingredients in a bowl, stirring until sugar dissolves.
Add cooked squid, cucumber, carrots, and tokwa to the sauce. Chill until ready to serve.
To serve, lay lettuce leaves on a serving platter. Top with the chilled squid salad.
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