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Recipe Detail

TOFU STUFFED SQUID IN BUTTER SAUCE

  • Author: Michelle Tchea, 2013 (Photo: Lauren Volo Photography and Michelle Tchea)
  • Servings: 2-4
  • Calories per Serving:
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TOFU STUFFED SQUID IN BUTTER SAUCE

Ingredients:

  • 4 (220g) squids or 8 baby squids, tentacles removed and cleaned
    175g Morinaga Silken Tofu - Soft
    1 garlic clove, minced
    2 shallots, finely chopped
    3 anchovy fillets, chopped
    1 tablespoon chervil, finely chopped
    zest of 1 lemon
    2 tablespoons breadcrumbs
    Salt and pepper
    3 tablespoons butter
    2 tablespoons capers, roughly chopped
    60ml white wine
    handful parsley, finely chopped
    To serve: lemon wedges

Preparation:

Wash squid under cold running water and pat dry with a paper towel. Set aside.

For the tofu stuffing: whisk and lightly break up tofu until smooth.

Add garlic, shallots, chervil, anchovies, lemon zest and breadcrumbs to the tofu. Stir to combine. Season with salt and pepper.

Carefully stuff the squid with about tablespoons tofu mixture. Be careful not to overstuff the squid as it will flow out when cooked. Close the end with a toothpick.

Heat about 2 tablespoons of butter in a pan. Lightly pan fry the squid on each side for about 1 minute on each side, until the squid changes from opaque to white.

Add an extra tablespoon of butter, followed by the capers, parsley and a splash of white wine. Cook for another 6 minutes with the lid on. Serve with a fresh wedge of lemon and pan juices.

Nutrition Information:

Calories (), Fat (), Carbohydrates (), Sodium (), Cholesterol (), Protein ()

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