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The Honolulu Advertiser
Party recipes that won't pack on pounds | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, February 21, 2007

TASTE
 Party recipes that won't pack on pounds

Video: Three healthier pupu for your next party
 •  A top chef returns

By Wanda A. Adams
Advertiser Food Editor

Planning a TV pupu party for the Academy Awards, or maybe, in April, for the Merrie Monarch Festival hula competition? Be sure to offer your guests some dishes that pack more nutrition and fewer fats and calories.

These three options use healthful soy beans:

  • Garlicky edamame. Cook a package of in-shell edamame (soybeans) according to package directions. Drain well. Heat some peanut oil in a work over medium-high heat; add beans and a small handful of minced garlic and stir-fry until garlic is golden but not burned. Remove from heat, place in platter and top with a few cranks of freshly ground sea salt.

  • This hearty pupu is a Korean version of the Japanese favorite hiyayakko, cold tofu.

    COLD SPICY TOFU

  • 1 block firm tofu

  • 1/4 cup shoyu

  • 1 tablespoon ko chu jang (Korean red pepper paste)

  • 1 garlic clove, minced

  • 1 tablespoon sugar or Splenda

  • 1 1/2 teaspoons sesame oil

  • 2 tablespoons toasted sesame seeds

    Place firm tofu on a flat plate; place another flat plate or a cutting board on top and weight down with canned goods. Allow tofu to drain for 20-30 minutes, pouring off liquid as needed.

    Cut tofu into 1/2-inch slices and place in a suitably-sized container with a cover. In a bowl. combine shoyu, ko chu jang, garlic, sugar and sesame oil, whisking to break up ko chu hang and incorporate. Pour marinade over tofu and refrigerate, covered, for an hour or more, periodically spooning marinade over tofu. Arrange on serving dish and garnish with sesame seeds. (You can slice the slices in half crossways for smaller pupu servings.)

    Per serving: 80 calories, 5 g fat, no cholesterol, 100 mg sodium, 5 g carbohydrate, 9 g protein

  • Finally, try this Mediterranean treatment for shelled edamame from "The Cleveland Clinic Healthy Heart Lifestyle Good and Cookbook" (Broadway Books, hardback, $29.95).

    EDAMAME HUMMUS

  • 1 1/2 cups frozen shelled edamame

  • 3 garlic cloves, minced

  • 1 tablespoon sesame tahini

  • 2 1/2 tablespoons lemon juice

  • 2 teaspoons ground cumin

  • 1/2 teaspoon ground coriander

  • 1/2 cup fresh flat-leaf parsley

  • Water

    Cook shelled edamame according to package directions. Drain and place in a food processor. Add remaining ingredients and 2 tablespoons water.

    Process until smooth, adding more water as needed to give it the consistency of mayonnaise.

    Serve with pita bread, Ak-Mak crackers, low-fat tortilla chips or thin slices of jicama (chop suey yam or Chinese potato). Keeps a day or two, covered, in the refrigerator.

    Makes 12 servings.

    Per serving: 20 calories, .5 g total fat, 1 g protein, 4 g carbohydrates, 1 g fiber, 50 mg

    Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
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