Salt & Pepper Squid & Tofu on Caesar Salad
Difficulty
Easy
Ingredients
• Main: 1-2 Squids (cleaned, eyes and bone removed, cut into bite-sized pieces)
• Protein: 1 packet Firm Tofu (drained thoroughly and cubed)
• Coating: 20-30g Potato Flour (Potato flour provides a lighter, superior crunch for flash-frying)
• Aromatics: 30g chopped Garlic, 30g chopped Bell Peppers, 20g chopped Spring Onions
• Spiced Salt: A signature blend of Salt, Five-Spice Powder, and White Pepper
• Oil: For deep frying
Caesar Salad Base
• Romaine Lettuce
• Caesar Dressing
• Tomatoes
Instructions
Step 1-7
- 1. Preparation: Clean the squid, removing the eyes and the bone. Cut into uniform pieces and coat thoroughly in potato flour.
- 2. Tofu Prep: Ensure the tofu is well-drained to prevent spluttering, then cut into even cubes.
- 3. High-Intensity Heating: Activate your Siemens IH Hob to Level 9 to heat the oil in a saucepan quickly.
- Siemens Tip: The PowerBoost function significantly reduces the time needed to reach frying temperature, so you spend less time waiting and more time cooking.
- 4. The Golden Tofu: Once the oil is hot, adjust to a stable high heat (e.g., Level 8). Deep fry the tofu cubes until they develop a consistent golden-brown crust. Remove and set aside.
- 5. Flash-Frying the Squid: Maintain the high heat. Deep fry the squid pieces quickly.
- Siemens Tip: Thanks to the high-wattage output of the Siemens IH zones, the heat recovery is nearly instantaneous. This ensures the squid sears and crisps in seconds, remaining tender inside.
- 6. The Aromatic Toss: In a wok, stir-fry the garlic, bell pepper, and spring onions until fragrant.
- Siemens Tip: Use the 17-stage precision control to find the exact "sweet spot" where your aromatics are perfectly toasted and golden without burning.
- 7. The Seasoning: Add the spiced salt to the aromatics, then return the squid and tofu to the wok. Gently toss until every piece is perfectly coated in the spice mix.
- 8. The Refreshing Balance: Serve the hot, savory salt and pepper mixture alongside a fresh Caesar salad for a perfect contrast of temperatures and textures.
- Cooking Myth: "Is induction frying unreliable? Many fear that adding cold ingredients like squid or tofu drops the oil temperature, leaving food soggy and oily rather than crisp."
- Master’s Verdict: "Frying is about thermal stability. I use Level 9 PowerBoost for rapid heating and 17-stage precision control to maintain a steady, high heat. This prevents temperature drops when food hits the pan, ensuring a non-greasy, golden crunch every time."
