Squid and Tofu Salad

Serve this salad at your next Japanese-themed meal!

Serve this salad at your next Japanese-themed meal!

Squid and Tofu Salad

Jun Jun de Guzman
Serve this salad at your next Japanese-themed meal!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Asian
Servings 6

Ingredients
  

Squid and Tofu Salad

  • 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

Instructions
 

  • 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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