Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Crispy Tofu & Squid Saganaki with Gochujang-Feta Drizzle and Vietnamese Herb Ribbon Salad
A bold tri-cuisine fusion dish featuring golden-fried tofu and squid inspired by Greek saganaki, topped with a spiced Indian gochujang-infused sauce, and served over a refreshing Vietnamese-style herb salad with edible flowers and grilled onions. The crispy exterior meets creamy interior in perfect harmony across three culinary traditions.
40 min
Medium
4 servings
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Taste Profile
Sweet3/10
Salty7/10
Sour3/10
Umami8/10
Spicy6/10
🥄 Texture
Crispy, golden-fried tofu provides a crunchy exterior with a soft, yielding interior, while the squid rings are tender with a slight chew when properly cooked. The herb-and-flower salad and ribbon-cut vegetables add fresh crispness, and crumbled feta and the drizzle contribute creamy, slightly grainy pockets.
👃 Aroma
Savory garlic, toasted sesame oil and the fermented chili notes of gochujang dominate, rounded by the charred sweetness of grilled onion. Bright herbal and floral top notes from mint, cilantro, Thai basil and edible flowers lift the overall scent profile.
🍷 Pairs Well With
A chilled, dry Riesling or a crisp pilsner/lager — both will cut through the salt and fat while balancing gochujang spice; alternatively, an off-dry sparkling wine will complement the dish's umami and sweet-spicy glaze.
🥗 Side Dishes
Steamed jasmine rice or short-grain rice to soak up the sauce; quick pickled cucumber and carrot (light vinegar pickle) to add sharp acidity and crunch; or a simple miso soup for comforting umami contrast.
Ingredients(18 items)
- 1400 grams firm tofu (pressed and cut into 1-inch thick slices)
- 2300 grams fresh squid (cleaned and cut into rings)
- 32 tablespoons gochujang (Korean-Indian spice paste)
- 43 tablespoons soy sauce
- 51 teaspoon salt
- 61/2 teaspoon black pepper
- 72 cups fresh edible flowers (pansies, nasturtiums, or calendula)
- 83 cups mixed fresh leaves (mint, cilantro, Thai basil, arugula)
- 92 grilled onions (halved and sliced into ribbons)
- 10200 grams firm feta cheese (crumbled)
- 111/4 cup ribbon-cut vegetables (cucumber, carrot using vegetable peeler)
- 122 cups ice (for serving presentation)
- 131 pizza base or thin flatbread (cut into triangular crisps for serving)
- 143 tablespoons olive oil (for frying)
- 151 tablespoon sesame oil
- 162 cloves garlic (minced)
- 171 tablespoon lime juice
- 181 teaspoon honey
Nutrition Information(per serving)
385
Calories
28g
Protein
18g
Carbs
22g
Fat
Instructions
- 1
Press tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch thick rectangular slices.
- 2
Clean squid thoroughly and cut into 1/4-inch rings. Pat dry with paper towels.
- 3
In a small bowl, whisk together gochujang, 1 tablespoon soy sauce, minced garlic, sesame oil, honey, and lime juice to create the fusion sauce. Set aside.
- 4
In another bowl, combine salt and black pepper. Lightly season both tofu and squid with this mixture.
- 5
Heat olive oil in a large skillet over medium-high heat until shimmering (approximately 2 minutes).
- 6
Working in batches, fry tofu slices for 3-4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
- 7
In the same skillet, fry squid rings for 1-2 minutes until just cooked and lightly golden (do not overcook). Transfer to the plate with tofu.
- 8
In a large bowl, combine fresh leaves, edible flowers, and ribbon-cut vegetables. Drizzle with remaining 2 tablespoons soy sauce and toss gently.
- 9
Arrange herb salad on serving plates, creating a bed for the fried items.
- 10
Top the salad with grilled onion ribbons, then place crispy tofu and squid pieces on top.
- 11
Drizzle the gochujang-feta sauce generously over the tofu and squid.
- 12
Sprinkle crumbled feta cheese over the entire dish.
- 13
Garnish with additional fresh flowers and herb leaves for visual appeal.
- 14
Arrange crushed ice around the plate's edge for a fresh, cooling presentation.
- 15
Serve immediately with pizza crisps on the side for textural contrast and as an edible vessel.
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