Tofu Stuffed Squid Recipe


Tofu stuffed squid recipeIngredients

1 large squid or 10 small ones
toothpicks or wooden skewers
for stuffing
1 tsp oil
1/2? length of daikon cut into 3mm cubes
1/2 carrot quartered lengthwise and diced
1/4 C bamboo shoot cut into small cubes
1/2 lbs tofu excess water sqeezed out using cheesecloth
1 Tbs mirin (Japanese sweet cooking wine)
1 tsp soy sauce
1/2 tsp sugar
1/4 tsp dashi powder
1/4 tsp salt
1/3 C garlic chives (a.k.a. nira)

for glaze
1 Tbs soy sauce
1 Tbs mirin
2 tsp sugar
1/4 tsp corn starch


Method

Prep the squid. First remove the head by pulling on it. This should take much of the viscera out with it. Squeeze out any remaining viscera like you would a tube of toothpaste, or just reach in and scrape it out. Reach inside and you should feel something hard, running the length of the body. Pinch it with your fingers and get it out (I’m not sure what it is, but it looks like a clear piece of hard plastic). If you want to eat the tentacles, use a knife to cut the head off near where the tentacles start (be careful, if you cut too close to the eyes, you’ll squirt black ink all over the place). The process for smaller squid is identical, but you just have to do repeat it. I peeled my squid, but it’s not necessary. Thoroughly dry your squid and throw it in the fridge until you’re ready to use it.

For the filling just saute the daikon, carrots and bamboo in the oil until the daikon is tender. Crumble in the squeezed tofu then add the dashi, mirin, soy sauce, sugar and salt. When the liquid has evaporated, add the nira and take off the stove to cool.
To make the glaze, just whisk all the ingredients in a small microwave safe container and nuke until it boils.
When the tofu mixture is room temperature, get the squid out of the fridge and stuff, packing the filling in until it’s almost entirely full. Use a toothpick or skewer to seal it (kinda like you would use a safety pin). Brush some glaze on top and put it under a broiler on high until it’s nice and brown (a few minutes). Flip it over, glaze again and brown the second side. For the tentacles, just dip them in the glaze and throw it under the broiler with the squid and remove them when you flip the squid.