In the fall, Kapiolani Community College students held a healthy-cooking competition at Kahala Nui retirement community in which residents voted for their favorite dishes. Mariana Oliviera and Santos Quesada took the win with their version of a lettuce wrap featuring tofu, quinoa, sweet potato and an Asian marinade.
The two demonstrate their recipe Wednesday on the final new installment of this season’s "What’s Cooking Hawaii," hosted by Grant Sato. The episode airs at 7 p.m. Wednesday and repeats 5 p.m. Sunday.
Catch other repeats at 7:30 p.m. Wednesdays and 5 p.m. Sundays starting March 5 and continuing all month.
Asian Tofu Lettuce Wraps
1/2 block firm tofu (Mrs. Chang’s preferred)
1 cup quinoa
2 cups water
1 Okinawan sweet potato, medium dice
2 heads baby lettuce
1 red bell pepper, julienned
1 packed tablespoon green onion, cut diagonally
1 packed tablespoon cilantro leaves
1 packed tablespoon mint leaves
1 packed tablespoon Thai basil leaves
1 tablespoon chopped roasted peanuts (optional)
» Marinade:
1 tablespoon sesame oil
1 tablespoon shoyu
2 teaspoons rice vinegar
2 tablespoons honey
1 teaspoon Sambal ground chili paste
4 garlic cloves, minced
1/2 teaspoon tumeric
Drain tofu and dice into medium pieces; place in bowl. Combine marinade ingredients and pour over tofu. Marinate overnight.
Place quinoa in rice cooker with water. Place potatoes in steamer basket in rice cooker. Cook 30 minutes.
Preheat oven to 400 degrees. Remove tofu from marinade and reserve liquid. Bake tofu 15-20 minutes, until golden yellow.
To assemble:On lettuce leaf, place tofu, quinoa and sweet potato. Garnish with bell pepper, onion, cilantro, mint, basil and peanuts if using. Drizzle with reserved marinade. Serves 4.
Nutritional information unavailable.
