M ARY Chin of Waipahu wrote on behalf of her toddler, Kekaimalu Chin. "My 2-year-old boy, Kai, loves that hot - as in spicy - Chinese tofu called 'ma po tofu.' Helen's husband at Helen's Chinese Food on Kapahulu makes a great version. I'm wondering if they would share the recipe. It can't be too hard. I think the secret must be in the sauce. Grandma’s tofu
heats up menu"We love to go to Helen's and eat their hot tofu," she concluded,
The recipe follows below, courtesy of Helen Lau's husband, Daniel Lau, 64.
The estimable culinary couple opened the former landmark Liberty Chop Suey on South King Street in 1973. Their specialty there was duck noodle soup.
They sold the establishment in 1979 and a year later opened the 100-seat Hong Nien Chinese Restaurant in Kalihi. They sold that, retired and went to Hong Kong, where Daniel Lau continued to cook and learn.
Then, they returned to Hawaii and opened the modest 30-seat Helen's Chinese Food. The Kapahulu eatery's repertoire features duck noodle, beef stew with noodle, and beef stew with foo jook (dried bean curd).
"The environment is like eating at your best friend's popo's house," said their daughter, Emily Field. "My mom operates the dining room and my dad does all the cooking.
"The menu features well over 50 items, which he can stir up in five minutes - it's incredible," she said, adding, "It's traditional Chinese food: The flavors are simple, the presentation is simple, but the flavors are so intense."
ByCraig T. Kojima Star-Bulletin
Helen's Chinese Food
"Grandma's Tofu"(Courtesy of Daniel Lau, cook/co-owner,
Helen's Chinese Food restaurant)10 ounces soft tofu, cubedPlace tofu in hot stock to steep.
1/2 cup pork or chicken stock, heated
1/2 tablespoon vegetable oil
1-1/2 ounces pork hash
1 heaping teaspoon brown bean sauce
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1/2 teaspoon Asian hot chile pepper sauce, or to taste
1/2 teaspoon sesame seed oil
1/8 teaspoon ground white pepper
1 teaspoon sugar, or to taste
1/2 tablespoon cornstarch mixed with enough cold water to make a very thin consistency
Garnish: 1 teaspoon chopped green onionIn a wok, heat oil until hot (but not too hot); stir-fry pork hash. Add brown bean sauce, garlic and ginger; continue to stir-fry. Add chile pepper sauce, tofu, soup stock, sesame oil, white pepper and sugar; boil about 1 minute. Little by little, stir in just enough cornstarch mixture to make a clear gravy.
Garnish and serve immediately. Makes 4 servings, as one of several entree dishes.
Approximate nutritional analysis per serving: 90 calories, 6 grams total fat, 1 gram saturated fat, 5 milligrams cholesterol, 330 milligrams sodium.*
Asterisk (*) after nutritional analyses in the Body & Soul section
indicates calculations by Joannie Dobbs of
Exploring New Concepts, a nutritional consulting firm.Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to features@starbulletin.com
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