[ELECTRIC KITCHEN]

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Spotlight on Okinawa

"The Electric Kitchen" airing in the second half of August features Bobbi Kuba of Hui O' Laulima, demonstrating recipes from the group's cookbook, "Okinawan Mixed Plate."

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 2 in Hilo and 14 in Kona.

This recipe, for Tofu and Swiss Chard Salad, is from the show. All the recipes, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, http://www.heco.com.

HECO
A classic Okinawan salad is made with Swiss chard.

Unsunaba Usachi

1/2 block (10 ounces) firm tofu
1 bunch Swiss chard
1 tablespoon salt
1-1/2 tablespoons white miso
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons peanut butter (optional)
Toasted and ground sesame seed, for garnish

Cut tofu into three slices. Drain on paper towels to drain; cover with more paper towels and refrigerate 4 hours or overnight.

Remove stems from chard; cut stems lengthwise into quarters. Cook stems in boiling water with salt, 3 to 5 minutes. Add leaves; cook 2 more minutes. Drain and rinse. Squeeze to remove excess liquid, then cut into 1-inch slices.

In a large bowl, combine miso, sugar, the 1/2 teaspoon salt and peanut butter; mix well. Crumble tofu into mixture; mix well. Gently mix in chard; chill.

Before serving, sprinkle with sesame seed. Serves 6.

Nutritional information unavailable.

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