Ingredients
| Ingredient | Quantity |
|---|---|
| Cleaned squid | 500 g |
| Garlic, crushed | 2 cloves |
| Ginger, crushed | 1 small piece |
| Peas | 50 g |
| Onion, sliced (to taste) | ½ onion |
| Tomato sauce | 1 tbsp |
| Oyster sauce | 1 tsp |
| Salt | ½ tsp |
| Sugar | 1 tsp |
| Water | as needed |
| Oil | as needed |
| Green onions | 2 stalks |
| Cornstarch | 1 tsp |
| For the filling: | |
| Large tofu block | 1 block |
| Egg | 1 egg |
| Garlic | 1 clove |
| Pepper | to taste |
| Salt | to taste |
| Royco seasoning | to taste |
| Green onion, finely sliced | 1 stalk |
Instructions
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Prepare the Filling: In a mixing bowl, blend the tofu, egg, garlic, pepper, salt, and Royco seasoning until smooth. Stir in the finely sliced green onion and set aside.
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Stuff the Squid: Carefully fill the cleaned squid bodies with the tofu mixture, using toothpicks to secure the openings.
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Sauté Aromatics: In a pan, heat oil over medium heat. Add the crushed ginger and garlic, sautéing until fragrant.
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Cook the Squid: Gently add the stuffed squid to the pan. Pour in enough water to cover the squid and cook until thoroughly done.
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Add Vegetables and Sauces: Once cooked, stir in the sliced onion, tomato sauce, oyster sauce, salt, and sugar. Cook until the liquid reduces slightly.
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Thicken the Sauce: Mix the cornstarch with a little water to create a slurry, then add to the pan to thicken the sauce.
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Finish with Green Onions: Finally, add the chopped green onions, giving everything a quick toss before removing from heat.
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Serve: Plate the stuffed squid and sauce, garnishing with additional green onions if desired.
Enjoy this delightful dish that combines the tender texture of squid with a savory tofu filling, all enhanced by a sweet and sour sauce!