Aloha Tofu Fresh From The Factory

Sam Choy
By Sam Choy
Wednesday - May 02, 2007
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This week we take a road trip to the Aloha Tofu Factory. Then back in the kitchen, Paul and Misa Uyehara from Aloha Tofu cook up the following recipes

This show aired originally on June 19, 2004.


* 1 pound okara (soybean meal)
* 2 pieces aburage, Aloha brand triangle (finely sliced, boiled for 20 seconds and drained into a colander)
* 1 piece konnyaku, Aloha brand (finely sliced, boiled for 20 seconds and drained into a colander)
* 1 onion, medium, finely chopped
* 1 carrot, medium, julienne-cut
* 4-5 pieces dried shiitake mushrooms, soaked in water
* 5 pieces araimo, peeled and diced, then soaked in water
* 1/2 block kamaboko, finely chopped
* 1 bunch green onions, finely chopped

For Seasoning:

* 1 cup leftover shiitake mushroom soaking water
* 2 cups water
* 1/2 cup sake
* 1/2 cup mirin
* 5 tablespoon sugar
* 3 tablespoon shoyu
* 1 1/2 teaspoons Hawaiian salt
* 1/2 tablespoon dashi no moto

In a large frying pan, add about 1 tablespoon vegetable oil. Heat and add onions. Fry onions for about 1 minute. Add each ingredient except the green onions and continue to fry for about 2 minutes. Add seasonings and stir ingredients together. Cover pan with a lid, bring heat down to medium-low and simmer for about 20 minutes. Turn off heat and set aside.

In a large stew pot, add about 2 tablespoons vegetable oil. Heat oil and add okara. Fry okara until it is evenly heated, then add ingredients from the frying pan and simmer for about 20 minutes, mixing until okara has been incorporated with the other ingredients. Add green onions and combine with other ingredients. Remove from heat and let sit until cool.


* 3 cups rice, washed and soaked for about 1 hour
* 1 cup stock taken from cooked okara ingredients
* 2 cups of cooked okara ingredients
* 2 cups water
* 1 teaspoon Hawaiian salt

Add all ingredients into rice pot and mix well. Cook rice.

*This rice can be made simultaneously with okara to save time. Some of the cooked okara ingredients should be set aside to make this dish.

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

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