Squid and Tofu Salad

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.