Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Spanish-Style Squid and Tofu Tapas with Gochujang Glaze
A creative Spanish-inspired fusion tapas dish combining tender squid and crispy tofu, topped with a spicy gochujang glaze and garnished with edible flowers and fresh leaves. This dish is served over grilled onions and complemented by a savory soy-based reduction, creating an elegant appetizer with bold flavors.
45 min
Medium
4 servings
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Taste Profile
Sweet4/10
Salty6/10
Sour1/10
Umami8/10
Spicy6/10
🥄 Texture
Tender, slightly chewy squid contrasts with crisp-edged, golden-brown tofu cubes; the gochujang glaze adds a sticky, slightly lacquered coating. Grilled onions provide softness and sweetness while microgreens and optional crisped ribbon pasta add fresh and crunchy textural highlights.
👃 Aroma
Savory, roasted onion and fermented chili notes dominate, supported by a briny seafood scent from the squid and deep soy/umami backbone. Fresh floral and peppery green hints from the edible flowers and microgreens lift the overall aroma.
🍷 Pairs Well With
A crisp, mineral-driven white such as Albariño or Verdejo; alternatively a dry rosé, a light lager, or a chilled junmai ginjo sake to balance spice and umami.
🥗 Side Dishes
Crusty bread or toasted baguette slices for soaking up glaze; patatas bravas or simple roasted potatoes; a bright salad with citrus vinaigrette or quick pickled vegetables to cut richness.
Ingredients(11 items)
- 1400 grams squid (cleaned and sliced into rings)
- 2300 grams tofu (pressed and cut into 2 cm cubes)
- 33 tablespoons gochujang (Korean red chili paste)
- 42 tablespoons soy sauce
- 52 medium grilled onions (sliced into rings)
- 61 teaspoon salt
- 71/2 teaspoon black pepper
- 82 cups edible flowers (pansies, nasturtiums, or calendula for garnish)
- 91 cup fresh leaves (microgreens or arugula for garnish)
- 101 cup ice (for chilling the squid)
- 112 tablespoons ribbon pasta (thinly sliced for texture, optional crispy element)
Nutrition Information(per serving)
245
Calories
28g
Protein
12g
Carbs
8.5g
Fat
Instructions
- 1
Prepare the squid by placing it in a bowl with ice for 15 minutes to firm up the texture and make it easier to work with.
- 2
Press the tofu between paper towels with a weight on top for 10 minutes to remove excess moisture.
- 3
Cut the pressed tofu into 2 cm cubes and pat dry with paper towels.
- 4
In a small bowl, mix together 3 tablespoons gochujang, 2 tablespoons soy sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the glaze.
- 5
Heat a large skillet or griddle over medium-high heat. Once hot, add the tofu cubes and pan-fry for 3-4 minutes on each side until golden brown. Remove and set aside on a plate.
- 6
In the same skillet, add the drained squid rings and cook for 2-3 minutes, stirring frequently, until they turn opaque and slightly curled. Season with remaining salt and pepper. Remove and set aside.
- 7
Add the sliced grilled onions to the skillet and warm through for 1-2 minutes.
- 8
Return the tofu and squid to the skillet and pour the gochujang glaze over them. Toss gently to coat evenly and cook for 1-2 minutes until the glaze caramelizes slightly.
- 9
If using ribbon pasta, crisp it in a separate dry skillet for 1-2 minutes until golden, then crumble it over the dish for added texture.
- 10
Transfer the mixture to a serving platter, arranging the grilled onions as a base.
- 11
Garnish generously with fresh edible flowers and microgreens or arugula leaves.
- 12
Serve immediately while warm, allowing guests to enjoy the combination of tender squid, crispy tofu, and aromatic garnishes.
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