Tossed Tofu (1): Squid and Tofu Salad

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Recipe and Cooking Method

Ingredients:

• 6 liang (187.5g) of tender tofu

• 3 qian (9.375g) of minced garlic

• 3 liang (93.75g) of dried squid strands

• 1 qian (3.125g) of salt

• 3 qian (9.375g) of sesame oil

• 2 qian (6.25g) of chili oil

• 2 qian (6.25g) of vinegar

Cooking Instructions:

1. Cut the tender tofu into small cubes and rinse them with boiling water several times. Drain the water and let the tofu cool on a plate.

2. Remove the head and bones from the dried squid. Roast it over fire until it becomes tender. Then, roll and squeeze it tightly with your hands and cut it into thin shreds. Soak the shredded squid in alkaline water for twenty minutes, then rinse it with hot water to remove the alkaline taste. Drain the water and let it cool. Place the squid on top of the tofu.

3. In a small bowl, mix together chili oil, salt, vinegar, and minced garlic. Pour the mixture over the squid and tofu. Finally, drizzle sesame oil on top.

Features:

This Squid and Tofu Salad is known for its light and refreshing taste. The tender and smooth texture of the squid complements the crispy and soft tofu. The combination of chili oil, vinegar, and minced garlic enhances the flavors, resulting in a delicious and well-balanced dish.

(And don't forget, cooking is an art. Enjoying the process is just as important as the result. We wish you a pleasant experience making this delicious Squid and Tofu Salad! Please remember, this program is for reference only, so use caution when trying it out. This video content is for reference only. If you have special health concerns or are on long-term medication, consult a doctor before attempting new recipes.)

This is the second series (tofu) in the series introducing hundreds of tofu recipes. Others we have different types of tofu recipes such as water tofu series, tofu and cauliflower series, dried tofu series, thousand skins series, tofu Leather series, etc.