FOOD FOR THOUGHT
Wanda A. Adams
|||Asparagus of the sea|
I'm off on my my annual birthday-and-anniversary vacation, but I'm counting on you readers to come through on some recipe requests while I'm off catching up on my lost sleep.
I've had LOTS of requests:
Jean Watanabe Hee, author of the "Hawaii's Best ..." cookbook series, has just released a new one — salads, sides and soups. I get tons of requests for the dressing that goes with the tofu salad at Safeway (but Safeway isn't telling). Here's Jean's dressing recipe for a salad that layers, in this order: 1 block cubed tofu (pressed and cubed), half a thinly sliced Maui onion, a can of salmon or tuna, parboiled bean sprouts, a bunch of watercress (raw or blanched, and cut into 1-inch pieces) and 1 or 2 cubed tomatoes. Feel free to alter ingredients to your taste.
When I tested this, I used a couple of bunches of steamed spinach because watercress is so pricey and hard to find right now due to recent weather problems. It tasted great.
"To me, this dressing is the best of all tofu salad dressings out there," Hee writes. Let me know what you think.
DRESSING FOR TOFU SALAD
In a frying pan, gently heat vegetable oil and sesame oil with garlic until garlic is just golden brown. Remove from heat and cool. Add shoyu and pour over salad just before serving.
This makes enough for 10 servings.
Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: email@example.com.
For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can pre-order the cookbook online.