Salt and Pepper Squid Tofu

Ingredients

Instructions

1. 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. 2

   Combine salt and white pepper powder in a small bowl.

3. 3

   Dust squid and tofu lightly with cornstarch, shaking off excess.

4. 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. 5

   Remove squid with a slotted spoon and set aside on paper towels.

6. 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. 7

   Remove tofu and drain on paper towels.

8. 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. 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. 10

    Add spring onion and cilantro, toss quickly to combine.

11. 11

    Transfer to a serving plate immediately and serve hot.