By Request

By Betty Shimabukuro

Wednesday, September 15, 1999

By Craig T. Kojima, Star-Bulletin
Dress up tofu cubes with crab, shiitake
mushrooms and some green onion.

Goodness all
the way around

ONCE in awhile, in the piles of mail that come through this office, you find something really worthwhile, put out by nice people working toward a truly good cause. A harmonic convergence.

Presenting "One More Time," a cookbook published by the Ka'u Hospital Auxiliary for the benefit of the state-run hospital in Pahala on the Big Island.

"We're such a depressed area, we have such a difficult time raising funds for anything," says Naomi Yoshida, the auxiliary's vice president and "chief money-maker." This means she keeps all the cookbooks at her house.

Pahala is a plantation town, or used to be until the plantation shut down. It is, quite frankly, struggling.

The 20 members of the auxiliary try to raise $3,000 to $4,000 each year and with that money have purchased gurneys, wheelchairs, furniture and equipment for the hospital. They've also refurnished doctors' offices, funded excursions and lunches for geriatric inpatients, provided scholarships for high school seniors.

Their methods have included chicken sales, dinners -- all manner of fund-raisers -- but the best product turned out to be a cookbook. The group's first effort raised $4,000 two years ago. And this one is selling fast; out of a printing of 800, all but 300 sold in the first two weeks. If you want one, better order now.

"One More Time" is packed with local favorites with decidedly personal touches -- Mom Taise's Corned Beef Omelette Patties, Mom's Ginger Cookies, Barbara's Tomato Sauce.

The cookbook is striking for the number of tofu recipes it contains. "A lot of the contributors are senior citizens and they are more health-conscious," Yoshida says. "It's really interesting because we're way out in the country and I don't think tofu is that easily and readily available." She buys hers on trips to town -- Hilo.

Included here is a selection for Lynne Morita and Deb Wong, whose requests for tofu salad recipes have been answered in this space recently. Consider these a bonus extra.

Yoshida offers a few suggestions for working with tofu: Use the soft type for fresh, cold dishes; firm for cooking. Drain well if you're going to cook it or mix in a lot of other ingredients or the water will seep out and dissipate the other flavors. Refrigerate during the draining process or the tofu might sour.

Good advice, good recipes, a good cause. More reasons I care: Yoshida is the sole subscriber to the Star-Bulletin in Pahala. Plus she went to school with my Uncle Herbert (Zane, of Hilo). Another harmonic convergence.


20-ounce block tofu, cubed
1/2 cup canned crab
3-4 dried shiitake mushrooms, soaked and sliced
1 15-ounce can chicken broth
1-1/2 tablespoons sake
Salt and pepper to taste (optional)

Combine all ingredients, except tofu, in a sauce pan and heat. Gently place tofu in sauce. Heat through. Garnish with sliced green onion. Serves 4.

Bullet Approximate nutritional information, per serving (not including salt and pepper): 250 calories, 14 g total fat, 2 g saturated fat, 15 mg cholesterol, 520 mg sodium.*


20-ounce block tofu
1/4 pound fresh ahi, chopped
1/4 pound fresh shrimp, chopped
1-2 tablespoons oyster sauce
2-3 stalks green onion, minced
1/4 cup chopped water chestnuts, chopped
1/2 teaspoon salt
Dash pepper
Oil for frying

Wrap tofu in cheesecloth and place in colander to drain. Squeeze. Combine with remaining ingredients. If mixture is loose, add a small amount of flour to bind. Form into patties. Pan fry and drain. Serves 4.

Bullet Approximate nutritional information, per burger: 365 calories, 22 g total fat, 3 g saturated fat, 60 mg cholesterol, 680 mg sodium.*


1 pound ground pork
1/4 cup dried mushrooms, soaked and chopped
1/4 cup bamboo shoots, chopped
1 medium onion, chopped
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sake
20-ounce block tofu, cut in squares
4 eggs, beaten

Cook pork in a skillet. Add mushrooms, bamboo shoots and onion and cook a few more minutes. Add shoyu, sugar and sake; stir well.

Place tofu cubes in the bottom of a casserole dish. Pour pork mixture over tofu. Pour eggs over the pork. Cover and bake at 350 degrees for 30-40 minutes. Serves 6.

Bullet Approximate nutritional information, per serving: 430 calories, 28 g total fat, 8 g saturated fat, 200 mg cholesterol, 710 mg sodium.*


Searching for the brownie recipe from Kilani Bakery, formerly in Wahiawa, supposedly "the best moist brownies ever tasted," according to Gary Rivers. If you have any leads to the recipe or the bakery owners, give a holler.

Thanks to everyone who responded to the request for a mango cheesecake with gelatin topping. Look for the recipe in this space over the next few weeks.

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.

Do It Electric!

E-mail to Features Editor

Text Site Directory:
[News] [Business] [Features] [Sports] [Editorial] [Do It Electric!]
[Classified Ads] [Search] [Subscribe] [Info] [Letter to Editor]
[Stylebook] [Feedback]

© 1999 Honolulu Star-Bulletin