Three Ways With Tofu

This week we’re in the kitchen cooking with Aloha Tofu. This show aired originally in May 2009.


* 2/3 block tofu
* 8 spring roll wraps
* 1/2 pound peeled shrimp
* 3 tablespoons chopped green onions
* 1/3 bunch chives, chopped
* ginger juice, squeezed
* 2 tablespoons Japanese sake
* salt and pepper
* 1 lemon
* sweet chili sauce
* vegetable oil, for frying
* potato starch mixed with water (to seal the spring roll)
For Garnish:
* Chinese parsley
* lettuce
* tomato

Wrap tofu block in a paper towel; let sit for about 20 minutes. Cut tofu into spring roll-wrap length, square-cut, about 3/4-inch to 1-inch size.

Chop shrimp and place in bowl; add green onions, chives, ginger juice, sake, salt and pepper, and mix well.

Place spring roll wrap on paper towel; add tofu, chives and shrimp. Wrap well. Seal by using potato starch mix.

Fry on medium heat until golden brown. Cut spring rolls in half, if desired.

Place cut spring rolls over arranged lettuce, tomato and Chinese parsley. Serve with lemon and sweet chili sauce. Optional sauce: ponzu or mustard and shoyu.

Makes four servings.


For Rice:

* 4 servings hot, cooked rice
* 1/3 pound ground chicken
* 2/3 block firm tofu
* 20 snow peas, julienned
* 4 fresh shiitake mushrooms, chopped

Seasoning For Ground Chicken:

* 6 tablespoons shoyu
* 3 tablespoons each sugar, mirin and sake

For Scrambled Eggs:
* 4 eggs
* 1 tablespoon sugar
* pinch salt

Wrap the tofu block in a paper towel and set aside for 20 minutes.

Sauté ground chicken, tofu and shiitake mushrooms with seasoning ingredients.

Scramble eggs with the sugar and pinch of salt. Cut the snow peas into slivers (julienne), boil in lightly salted water and drain.

Mound the hot steamed rice into four bowls. Arrange chicken, scrambled eggs and snow peas into three distinct sections atop each serving. Optional: Use red ginger for coloring.

Makes four servings.


* 1 block firm tofu
* potato starch
* vegetable oil (for frying)
* 1/4 cup grated daikon
* 1 cup water
* 1 teaspoon dashi
* 4 tablespoons mirin
* 4 tablespoons shoyu

Wrap 1 block tofu with paper towel for about 20 minutes. Cut into 8 pieces and roll it in potato starch.

Fry tofu on medium heat until golden brown; place in a serving bowl, pour on the dashi mixture and put the grated daikon on top.

Makes four servings.

For Dashi Mixture

In a pot, add water and dashi, then add mirin and shoyu, bring to a boil and turn off heat.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)