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