By Request Betty Shimabukuro

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Soy beans give dishes
healthy, bit of green

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In honor of St. Patrick's Day we pay tribute to a little something green: the soy bean.

Joseph Kraatz e-mailed in search of recipes using edamame, fresh soy beans, which offers a good opportunity to bring to light two new community cookbooks.

The first recipe is from the "Kaua'i Marriott Resort & Beach Club Associate Cookbook -- Volume II," as a fund-raiser for the Visitor Industry Charity Walk, Kauai United Way and the Children's Miracle Network. Last year's cookbook raised $15,000 for the charities.

Order the book for $13 through Caroline Asing, food and beverage assistant, (800) 246-5028; e-mail caroline.asing@marriott.com. Charge cards are accepted. Or send a check to Kauai Marriott Resort, attention Association Cookbook II/Caroline Asing, 3610 Rice St., Lihue 96766 (make checks out to the resort). On Kauai, the cookbook may be picked up at the concierge desk for $10.

Fresh soy beans in their pods can be found in most supermarkets. Cook in boiling, salted water for five minutes, or until crisp-tender. Eat right out of the pods or shell them and use to boost the color and flavor in salads, salsas, etc. Frozen edamame, already cooked and shelled, can be found in most Asian markets.

Edamame Tofu Salad

1 20-ounce block firm tofu, drained and cubed
1 pound edamame, cooked and shelled
1 package bean sprouts
1/4 cup with sesame seeds
>> Dressing:
1 tablespoon rice vinegar
1/2 teaspoon soy sauce
1 tablespoon grated ginger
1/2 teaspoon sesame oil
1-1/2 teaspoons sugar

Combine dressing ingredients. Combine tofu, edamame and bean sprouts in a bowl. Pour dressing over; toss. Sprinkle with furikake. Serves 6.

Approximate nutritional analysis, per serving: 270 calories, 14 g total fat, 2 g saturated fat, no cholesterol, 105 mg sodium, 10 g carbohydrate, 26 g protein.

This recipe doesn't call for edamame, but a handful would add some bright green freshness. The recipe comes from the new "Straub Heart Health Cookbook," a 36-page pamphlet of dishes developed by dietitians and health educators from Kapiolani Women's Center and Straub Heart Clinic. The little book is available for $6.95 from the gift shops at Kapiolani and Straub hospitals. Call 535-7000.

Tofu Poke

1 20-ounce block firm tofu, drained, cut in 1-inch cubes
2 teaspoons toasted sesame seeds
1/4 cup ogo, coarsely chopped
2 tablespoons chopped green onion
1-1/2 teaspoons grated ginger
1/2 chili pepper, seeded and chopped
1/4 cup low-sodium soy sauce
1 tablespoon sesame oil

Place tofu cubes in colander to drain, then place in serving bowl. Sprinkle with sesame seeds, limu, green onion, ginger and chili pepper. Toss lightly.

Combine soy sauce and sesame oil; pour over tofu mixture and toss lightly. Chill 30 minutes. Serves 6.

Approximate nutritional analysis, per serving: 175 calories, 11 g total fat, 1.5 g saturated fat, no cholesterol, 430 mg sodium, 6 g carbohydrate, 16 g protein.

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Send queries along with name and phone number to:
"By Request," Honolulu Star-Bulletin,
500 Ala Moana, No. 7-210, Honolulu 96813.
Or send e-mail to bshimabukuro@starbulletin.com

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