Warm salad with squid and tofu
4 servings
10 minutes
Warm salad with squid and tofu is an exquisite blend of seafood and plant ingredients, creating a harmony of taste and texture. Tender squid, lightly fried to softness, combines with crunchy vegetables and golden tofu that absorbs the aroma of spicy chili pepper. This salad is a great dish for a light dinner or stylish treat. Its roots can be found in European cuisine, where simple yet refined combinations of ingredients are valued. The spiciness of soy sauce adds depth to the dish, while green onions provide freshness. Perfect as a standalone dish or an accompaniment to the main meal, delighting with its tenderness and rich shades.
1
We cut the tomato, cucumber, and salad beautifully and arrange them on a plate.
- Cucumbers: 1 piece
- Tomatoes: 1 piece
- Napa cabbage (pak choi type): to taste
2
Pour olive oil into the pan and, while it heats up, add finely chopped chili pepper.
- Vegetable oil: 1 tablespoon
- Red chili pepper: 1 piece
3
Cut the tofu into squares and fry with pepper until golden brown.
- Soft (silken) tofu: 50 g
4
Clean the squid, cut into rings, and fry for 1-2 minutes in a pan.
- Squid: 1 piece
5
We place squid and tofu on top of the vegetables.
6
We sprinkle our salad with chopped onion and dress it to taste with soy sauce.
- Spring onion with bulb: to taste
- Soy sauce: to taste
