Plant-Based Salt and Pepper Calamari

Jinka

A traditional Cantonese dish made plant-based! Not only is this vegan salt and pepper calamari recipe by Jinka air fried to be healthier, but it only takes 15 minutes to prepare! Crispy, spicy, and garlicky – is there a better match made in heaven?

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Ingredients

3 TBSP Garlic, minced
3 TBSP Ginger, minced
1/2 Jalapeno, sliced
1/2 TBSP Oil
1 TBSP Jiao Yan (a traditional Chinese salt and pepper mix that can be found in your local Asian grocery store! OR, you can make your own: equal parts salt, white pepper, Chinese five spice powder, and Sichuan peppercorns)
1 bag 10.5oz Jinka, Plant-Based Calamari

Method

Air fry (375F @ 7min), bake (350F @ 5min), or deep fry (375F @ 2min) the plant-based calamari and set aside.
Add oil, garlic, ginger, and fresh jalapenos to a hot wok. Fry until fragrant and garlic/ ginger are slightly browned.
Add the plant-based calamari to the wok and give everything a quick stir, then dish out.
Sprinkle with the Jiao Yan seasoning and serve warm!