Spicy and Sweet Stir-Fried Squid with Tofu
A Rice-Stealing Delight! ‘Spicy and Sweet Stir-Fried Squid with Tofu’ Recipe
I remember my husband’s mouth watering when the TV show ‘Seoul Travelers’ featured this dish during its Daejeon episode. Though I couldn’t make it for him that night, I vowed to make it the next day. After a quick look at a recipe, I decided to put my own spin on it. He absolutely loved it and called it ‘delicious,’ so I’m sharing it with you all! Enjoy this delightful meal.
Main Ingredients
- 1 block Firm Tofu (for pan-frying or stew)
- 2 Squids (cleaned of innards and backbone)
- 1 Onion (medium-sized)
- 1/2 Green Onion
- 1/3 Carrot
- 1/2 Cheongyang Pepper (optional, for adjustable spiciness)
- 1 Tbsp Sesame Oil
- 1 Tbsp Cooking Oil
- 3 Tbsp Coarse Salt (for washing tofu and squid)
Seasoning Sauce
- 1 Tbsp Gochugaru (Korean chili flakes for color and spice)
- 2 Tbsp Gochujang (Korean chili paste for deep umami)
- 2 Tbsp Minced Garlic (enhances flavor!)
- 2 Tbsp Soy Sauce (for basic seasoning)
- 1 Tbsp Fish Sauce (boosts savory notes)
- 1 Tbsp Oligodang (corn syrup for gloss and sweetness)
- 1 Tbsp Sugar (adjust sweetness)
- Pinch of Black Pepper (for aroma)
- 1 Tbsp Toasted Sesame Seeds (adds nutty flavor)
Broth Ingredients
- 1 handful Dried Anchovies (for broth)
- 2+ sheets Dried Kelp (approx. 5x5cm)
- 3 cups Water (approx. 600ml)
- 1 Tbsp Gochugaru (Korean chili flakes for color and spice)
- 2 Tbsp Gochujang (Korean chili paste for deep umami)
- 2 Tbsp Minced Garlic (enhances flavor!)
- 2 Tbsp Soy Sauce (for basic seasoning)
- 1 Tbsp Fish Sauce (boosts savory notes)
- 1 Tbsp Oligodang (corn syrup for gloss and sweetness)
- 1 Tbsp Sugar (adjust sweetness)
- Pinch of Black Pepper (for aroma)
- 1 Tbsp Toasted Sesame Seeds (adds nutty flavor)
Broth Ingredients
- 1 handful Dried Anchovies (for broth)
- 2+ sheets Dried Kelp (approx. 5x5cm)
- 3 cups Water (approx. 600ml)
Cooking Instructions
Step 1
The first step to any great dish is ‘preparation’! Having all your ingredients and seasonings ready before you start cooking makes the entire process much smoother. Wash all vegetables thoroughly and cut them into bite-sized pieces. (Onion, green onion, carrot, Cheongyang pepper)
Step 2
Time-saving tip! Simultaneous cooking is key to reducing prep time. First, in a pot, add 3 cups of water (approx. 600ml, about 1/3 to 1/2 of your pot depending on size) and add the dried anchovies and kelp to start making the broth. Let it simmer, keeping in mind that the liquid will reduce.
Step 3
While the broth is simmering, cut the tofu into bite-sized pieces, about 1.5cm thick. Heat 1 Tbsp of cooking oil in a frying pan and pan-fry the tofu until golden brown. A slightly crispy exterior makes it even more delicious! Remove the fried tofu to a plate and let it cool slightly. Next, combine all the seasoning sauce ingredients in a bowl and mix well.
Step 4
After simmering the broth from Step 2 for about 5 minutes, remove the anchovies and kelp to create a clean broth. Add the pre-cut vegetables (onion, carrot, etc.) to this broth and bring to a boil. You can simultaneously prepare the squid while the vegetables are cooking to save more time.
Step 5
Now, let’s prepare the squid. I used 2 medium-sized squids. (If using smaller squids, 3 might be sufficient.) Rinse the squids thoroughly under running water. Sprinkle with 1 Tbsp of coarse salt and gently rub them together. This helps to effectively remove any slime and impurities.
Step 6
After washing the outside of the squid, carefully remove the transparent quill (cartilage) from inside the body. This will ensure a more tender texture when cooked.
Step 7
Here’s a tip for versatility: You can prepare the squid for different uses. Cut the portion for the stir-fry into appropriate sizes. If you plan to make tempura or use it as a side dish, separately prepare the thicker parts of the tentacles and store them in an airtight container for later use. (For this recipe, we’ll only be using the squid for the stir-fry.)
Step 8
Pour all the prepared seasoning sauce over the cleaned squid. Gently mix and massage the squid with the sauce, ensuring it’s evenly coated. Let it marinate for at least 10 minutes to allow the flavors to penetrate deeply, making it even more delicious.
Step 9
In the pot from Step 4, where the broth and vegetables are simmering, arrange the pan-fried tofu pieces attractively. Reduce the heat to low, cover the pot, and let it steam until heat rises to the tofu. This allows the tofu to absorb the subtle flavors of the broth.
Step 10
Finally, add the marinated squid to the pot from Step 8. Pour in all the remaining marinade as well. Cover the pot again and cook over medium-low heat for about 5-7 minutes, allowing all the ingredients to meld together. Be careful not to overcook the squid, which can make it tough. Cook until the sauce has slightly thickened, and your delicious Spicy and Sweet Stir-Fried Squid with Tofu is ready! Serve hot with rice and enjoy.
