ELECTRIC KITCHEN

HECO A tofu salad is packed with vegetables and tuna.

Tuna and tofu
double up in salad

"The Electric Kitchen" airing in the second half of May features state Sen. Ron Menor with "My Community Recipes."

"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 55 in Hilo and Kona.

Here is a recipe from the show, contributed to Menor by Yuki Onoe. All the recipes, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Tofu Salad

1 block (20 ounces) firm tofu, drained and cubed
1 can (6-1/2 ounces) tuna, drained
1 package (10 ounces) bean sprouts
1 bunch watercress, in 1-1/2 inch lengths (optional)
1 large tomato, diced
1/2 pound fresh mushrooms, sliced
>> Dressing:
1/4 cup salad oil
1/4 cup soy sauce
1-1/2 tablespoons vinegar
1 tablespoon sesame oil
1 tablespoon sugar
1 clove garlic, minced

In a large dish, layer tofu, tuna, bean sprouts, watercress, tomato and mushrooms.

To make dressing: Combine ingredients in a small saucepan; bring to a boil. Lower heat and simmer 3 minutes. Cool slightly; pour over salad and toss gently. Serve immediately. Serves 6.

Nutritional information unavailable.

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