Ingredients

The following ingredients have 4 Servings
  • 600 g squid, pineapple cut
  • 300 g block firm tofu, cut into cubes
  • 1/2 cup cornstarch
  • 3 stalks spring onions, chopped
  • 2 pcs shallots, finely chopped
  • 6 cloves garlic, minced
  • oil
  • 4 tbsp gochujang
  • 2 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil
  • 1/4 cup chicken stock

Instruction

  • Heat oil to 180C in a fryer or a large wok.
  • Prepare your tofu. In a bowl place cornstarch, dip each tofu cubes into the cornstarch making sure it is coated on all sides. Deep fry coated tofu until golden brown in colour, remove from fryer then set it aside.
  • In a pan heat oil then sauté garlic and shallots.
  • Add the squid and stir fry for 30 seconds in high heat.
  • In a bowl combine all sauce ingredients then add it to the pan with squid, continue to stir fry until sauce is thickened and squid is cooked.
  • Add the tofu and spring onions, stir fry for 30 more seconds or until everything is coated well with the sauce.
  • Turn off heat then serve immediately with steamed rice.