Name: Squid and Tofu Salad
Prep time: 20 min
Cook time: 5 min
Total time: 30 min
Ingredients: 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)

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!

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Prep Time 20

Cook Time 5

Total Time 30

Course Main Dishes

Cuisine Asian

Servings

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.