By Request

By Betty Shimabukuro

Wednesday, April 21, 1999

By Ken Sakamoto, Star-Bulletin
Below, chef Robert Miller begins the Eggplant Salad by cutting
the vegetable into 1/2-inch thick slices. Above, he offers the
completed dish (see below) and Fried Tofu Salad.

Parc Cafe salads
raise the bar

Tofu is big at Deb Wong's house.

"Our family consumes two to three containers of tofu a week and we have done almost anything there is to be done with tofu," she says.

In search of new ideas, she asks for the recipe for Fried Tofu Salad from the Parc Cafe. "It would be a nice change of pace."

Art The salad is a regular on the restaurant's buffet line. Chef Robert Miller says it's one of the most popular items and has been on the menu for years.

The Parc Cafe, in the Waikiki Parc Hotel, offers a series of themed buffets through the week. Monday, Tuesday, Thursday and Saturday Miller offers an Asian lunch buffet; Wednesday and Friday a Hawaiian menu. On Sunday there's a sushi brunch. Dinner is a prime-rib buffet, with seafood specialties added on weekends. Call 931-6643 for reservations.

Miller says the brunches have a loyal local following, despite the restaurant's hotel location. "They really love that salad bar I have there."

To put the tofu salad in context, it's offered on Asian buffet days next to a California Sushi Roll Salad, Thai Calamari Salad, Duck Salad with Watercress and Mandarin Oranges, Thai Caesar Salad and Broiled Eggplant with Miso Dressing -- another favorite. Entrees run from Garlic Ginger Pork Ribs to shrimp, chicken and vegetables prepared at a Wok Station.

Miller offers both the tofu and the broiled eggplant recipes.



Fried Tofu Salad

1-pound block firm tofu
1/4 medium round onion, thinly sliced
2 stalks green onion, thinly sliced
1 teaspoon toasted sesame seeds
Vegetable oil for frying

Bullet Dressing:
1/3 cup oyster sauce
1 tablespoon sesame oil
1 tablespoon soy sauce
1/2 teaspoon sugar
1/8 teaspoon chile pepper flakes (optional)

Cut tofu in 3/4-inch cubes, dry on paper towel, then fry in oil heated to 350 degrees, until light golden brown. Drain on another paper towel.

Whisk together all the dressing ingredients. Toss with tofu and add round onion slices. Garnish with green onions and sesame seeds.

Serves 4-6.

Approximate nutritional analysis, per serving: 360 calories, 27 g total fat, 3 g saturated fat, no cholesterol, greater than 1,100 mg sodium.*


Charbroiled Eggplant
with Miso Dressing

2 round eggplants, in 1/2-inch slices
1/3 cup olive oil
Salt and pepper to taste

Bullet Miso Dressing:
1/3 cup white miso
1/3 cup mirin
2 tablespoons rice vinegar
1/4 teaspoon minced garlic
1/4 teaspoon minced ginger
1 tablespoon olive oil
1 tablespoon sugar

Brush eggplant with oil and season with salt and pepper. Charbroil, or broil on top rack of oven, until golden brown and tender.

Whisk together dressing ingredients, adding a little water if too thick. Ladle dressing over eggplant; garnish with green onions if desired.

Serves 4-6.

Approximate nutritional analysis, per serving (with 1/8 teaspoon added salt): 340 calories, 22 g total fat, 3 g saturated fat, no cholesterol,890 mg sodium.*

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

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.

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