Salt and Pepper Squid Tofu 椒鹽魷魚豆腐

A Hong Kong-style crispy fried dish combining tender squid with silky tofu cubes, wok-tossed with coarse sea salt, white pepper, and fresh aromatics. The exterior is golden and crackling while maintaining a tender interior, balanced with fresh herbs and mild heat from chilies.

Nutrition (per serving)

Ingredients

• 400g Fresh squid
• 300g Firm tofu
• 2tbsp Coarse sea salt
• 1tbsp White pepper powder
• 3 cloves Garlic
• 2 piece Green Thai chili
• 3 stalk Spring onion
• 10g Fresh cilantro
• 1tbsp Cornstarch
• 500ml Vegetable oil for frying

Steps

1. Pat squid dry with paper towels. Cut into rings and score the inner surface lightly in a crosshatch pattern. Cut tofu into 2cm cubes and pat dry.
2. Combine salt and white pepper powder in a small bowl.
3. Dust squid and tofu lightly with cornstarch, shaking off excess.
4. Heat oil in a wok or deep pan to 180°C. Carefully add squid in batches, frying until edges curl and turn golden, about 1 minute per batch.
5. Remove squid with a slotted spoon and set aside on paper towels.
6. Carefully add tofu cubes to the same hot oil in batches, frying until golden on all sides, about 2-3 minutes per batch.
7. Remove tofu and drain on paper towels.
8. Pour out all but 2 tablespoons of oil from the wok. Heat remaining oil over high heat and add garlic and green chili.
9. Return squid and tofu to the wok. Sprinkle with salt and pepper mixture and toss quickly over high heat for 1-2 minutes.
10. Add spring onion and cilantro, toss quickly to combine.
11. Transfer to a serving plate immediately and serve hot.

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