
Serve this salad at your next Japanese-themed meal!

Squid and Tofu Salad
Serve this salad at your next Japanese-themed meal!
Prep Time 20 minutes mins
Cook Time 5 minutes mins
Total Time 30 minutes mins
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. Â
- 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. Â
- 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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