Hawaiian islands have many ethnic cuisines. We are substituting seafood "poke" with tofu. 

Kīʻaha tofu (Hawaiian)
Serves 4

1 package of organic super-firm or extra-firm tofu, cut into cubes
1 tsp. (5 g) cornstarch
3 Tbs. (45 ml) (gluten-free) liquid aminos or soy sauce
1/4 cup (60 ml) water
1 tsp. (4 g) organic brown sugar
1 cup (130 g) organic red cabbage, shredded
1 Tbs. (15 ml) white balsamic or organic rice vinegar
1/4 cup (30 g) (dairy-free) mayonnaise
grated organic ginger
1 tsp. (5 ml) sesame oil
2 Tbs. (30 ml) peanut oil
minced organic garlic
cooked organic edamame
cooked organic rice
sliced organic scallions

optional sautéed organic:
  • quartered onions
  • sliced bell pepper
  • sliced zucchini
  • cashew nuts
  • Asian vegetables
  • coconut strips

ʻekahi 1. Whisk together; cornstarch, soy sauce/liquid aminos, sugar, and water.


ʻelua 2. Toss the cabbage with vinegar in another bowl.


ʻekolu 3. In a third bowl, whisk the mayonnaise, ginger, sesame oil, and 2 tsp. (10 ml) of water.


ʻehā 4. Heat the peanut oil in a wok or nonstick pan over medium heat.


ʻelima 5. Sauté the tofu until brown on both sides.


ʻeono 6. Remove the tofu and stir-fry the ginger for 1/2 minute.


ʻehiku 7. Sauté any optional items. (Add more soy sauce if needed.)


ʻewalu 8. Add the soy mixture and tofu. Stir.


ʻeiwa 9. Add rice to bowls, top with the stir-fry mixture, then edamame.


ʻumi 10.  Drizzle with the sauce and top with scallions and cabbage.


Hele mai ai! (proper)

Come eat!


Mai ai! (common)

Come food!



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