Simple Hawaiian Tofu Food

THE BEST CRISPY TOFU

Steps:

• Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks.
• Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
• Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.

VEGAN CRISPY HAWAIIAN GARLIC TOFU

Steps:

• Make sure you prep your tofu, by pressing it first, either in a tofu press, or by placing the tofu on some paper towels and placing something heavy on top. Press for at least 15 minutes, but the longer the better, and you can even do it the day before or the morning of.
• When ready to make the tofu, start with the sauce. In a small sauce pan, whisk together the soy sauce, pineapple juice, agave, 3 Tbsp. of water, chopped garlic and grated ginger. Heat on low.
• Bring to a simmer, then in a small bowl, whisk together 1 tsp. of corn starch and 1 tsp. of water. Until the corn starch has dissolved in the water. Add that to the sauce. Whisk to combine and continue to simmer for a minute until the sauce thickens. Once the sauce is nice and thick, turn off the heat. Try to keep it warm by covering it.
• While the sauce is simmering you can start making the tofu and jalapenos.
• Now in medium sized mixing bowl, combine the flour, 1/2 c. corn starch and salt. Stir to combine. Then cut the pressed tofu into cubes and toss all of the tofu into the corn starch/flour mixture to coat, then toss the jalapeno slices into the mixture as well.
• Then heat about 1/2 an inch of light oil in a skillet on medium high. Once the oil is hot, shake the excess flour/corn starch off of the tofu, then fry the tofu and jalapenos on each side until the tofu is brown and very crispy on all sides, this will take a few minutes on each side. Remove the tofu and jalapenos from the oil once they are crispy.
• Now, toss the tofu and jalapenos into the sauce, heating the sauce back up on low if needed. Serve immediately with rice and/or veggies.

SIMPLE HAWAIIAN TOFU

Steps:

• 1. Cut tofu into half inch squares and place in a serving bowl.
• 2. Spread the green onions generously over the top of the tofu.
• 3. Pour the soy sauce evenly over all of the ingredients.
• 4. Mix all of the ingredients so that the soy sauce coats the
• tofu.
• 5. Enjoy!

HAWAIIAN STICKY TOFU BY DR ANDREW WEIL

Steps:

• Preheat the oven to 500 degrees F.
• Quickly brown the tofu slices in a nonstick pan until browned on both sides.
• Place in one layer in a nonstick or lightly-oiled 9 x 13" baking pan.
• Place the soy sauce, green onion, garlic, cornstarch, and agar in blender and blend well. Add the remaining ingredients except the pineapple and green pepper. Mix well, then pour into a saucepan and stir over high heat until it boils. Stir and let it boil for about 1 minute.
• Add the pineapple and green pepper, then pour over the tofu in the pan.
• Bake for 15 minutes.