Name: Crispy Tofu & Squid Tostadas with Gochujang-Chipotle Glaze
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 4 servings
Cuisine: american
Ingredients: 14 ounces firm tofu (pressed and cubed); 10 ounces squid (cleaned and sliced into rings); 4 tablespoons gochujang (Korean red chili paste); 3 tablespoons soy sauce; 2 large grilled onions (sliced into strips); 1 teaspoon salt; 1/2 teaspoon black pepper; 8 corn tortillas (for tostadas); 2 tablespoons vegetable oil (for frying); 1/4 cup fresh edible flowers (pansies or nasturtiums for garnish); 1/2 cup fresh leaves (cilantro and mint, chopped); 2 cups ice (for serving temperature control)

Crispy Tofu & Squid Tostadas with Gochujang-Chipotle Glaze

A bold Mexican-American fusion featuring crispy pan-seared tofu and tender squid atop golden tostadas, topped with a spicy gochujang-infused glaze, grilled onions, and fresh herb garnish. This innovative dish marries Korean heat with Mexican tradition and American comfort food sensibilities.

45 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty6/10

Sour1/10

Umami8/10

Spicy7/10

🥄 Texture

Crunchy and texturally layered: crisp, golden tostada shells and a crunchy fried tofu exterior contrast with tender, slightly chewy squid rings. The sticky, caramelized gochujang-chipotle glaze adds a glossy tackiness while fresh herbs and edible flowers provide light, leafy and delicate bites.

👃 Aroma

Savory, smoky and fermented notes dominate from the gochujang and any chipotle smokiness, balanced by toasty soy sauce and sweet grilled onions. A faint briny, marine scent from the squid and bright herbal top notes from cilantro and mint complete the aroma profile.

🍷 Pairs Well With

A crisp cold lager or pilsner to cut the richness and accentuate the spice; alternatively an off-dry Riesling or chilled sake works well to balance heat and umami. For non-alcoholic pairings, iced green tea or sparkling yuzu soda offers refreshing, palate-cleansing contrast.

🥗 Side Dishes

Quick cucumber-lime or rice-vinegar slaw (adds acidity and crunch); kimchi or quick pickled vegetables (adds tang to balance richness); black bean and roasted corn salad or avocado slices (creamy, cooling elements); lime wedges on the side for optional brightness.

Ingredients(12 items)

114 ounces firm tofu (pressed and cubed)

210 ounces squid (cleaned and sliced into rings)

34 tablespoons gochujang (Korean red chili paste)

43 tablespoons soy sauce

52 large grilled onions (sliced into strips)

61 teaspoon salt

71/2 teaspoon black pepper

88 corn tortillas (for tostadas)

92 tablespoons vegetable oil (for frying)

101/4 cup fresh edible flowers (pansies or nasturtiums for garnish)

111/2 cup fresh leaves (cilantro and mint, chopped)

122 cups ice (for serving temperature control)

Instructions

Press the tofu between paper towels with a heavy weight for 15 minutes to remove excess moisture. Cut into 1-inch cubes.

Clean the squid by removing the inner cartilage and rinsing thoroughly. Slice into 1/4-inch rings and pat dry.

In a small bowl, whisk together gochujang, soy sauce, and 2 tablespoons water to create the glaze. Set aside.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Season tofu cubes with salt and pepper, then fry for 3-4 minutes per side until golden and crispy. Transfer to a plate.

In the same skillet, add remaining oil and fry the squid rings for 2-3 minutes until just cooked through and slightly curled. Season with salt and pepper. Transfer to the plate with tofu.

Lightly brush both sides of each corn tortilla with oil and pan-fry in the skillet for 1-2 minutes per side until crispy and golden. These are your tostada bases.

Return the tofu and squid to the skillet, pour the gochujang-glaze over them, and toss to coat evenly. Cook for 1 minute until the glaze caramelizes slightly.

Arrange the crispy tostadas on a serving platter. Top each tostada with a portion of the glazed tofu and squid mixture.

Garnish generously with grilled onion strips, fresh chopped leaves (cilantro and mint), and edible flowers for color and elegance.

Serve immediately while the tostadas are still crispy. You may place a bowl of ice on the side to provide a refreshing contrast to the warm, spicy tostadas.