Cooking Up Tasty Tofu Dishes

Sam Choy
By Sam Choy
Wednesday - April 14, 2010
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This week we’re in the kitchen cooking up the following ono recipes 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 paper towel and let sit for about 20 minutes.

Cut tofu into spring roll wrap-size, square cut about 3/4 to 1 inch.

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 atop arranged lettuce, tomato and Chinese parsley.

Serve with lemon and sweet chili sauce.

Optional sauce: ponzu or mustard and shoyu.

Makes four servings.


* 1 block firm tofu
* potato starch
* vegetable oil (for frying)
* 1/4 cup grated daikon (Japanese radish)
* 1 cup water
* 1 teaspoon dashi (Japanese soup stock)
* 4 tablespoons mirin (sweet cooking rice wine)
* 4 tablespoons shoyu

Wrap one block tofu in paper towel for about 20 minutes. Cut tofu into eight pieces and roll in potato starch. Fry tofu on medium heat until golden brown.

Put fried tofu in a serving bowl or platter, pour the dashi mixture on the tofu and place the grated daikon on top.

For Dashi Mixture (sauce):

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

Makes four servings.

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

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