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2 salads supply
veggies, protein

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These dishes were prepared by Wayne Takushi of North Shore Grinds on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Furikake Tofu with Miso Vinaigrette

1 small tray firm tofu
2/3 cup furikake
1/3 cup panko
1 egg white, beaten
Vegetable oil, for frying
Mixed greens
>> Dressing:
1/2 cup teriyaki sauce, thickened
1/4 cup rice vinegar
2 teaspoons miso
1 tablespoon pickled ginger
1 teaspoon sesame oil
1 teaspoon onion chives and green onions
1/2 cup vegetable oil

Cut tofu into 1/2-inch slices. Place tofu between 2 paper towels and let sit 15 minutes so paper towels can absorb extra water. Combine furikake and panko. Dip tofu pieces in egg white and coat in furikake mixture. Fry in hot oil until lightly colored.

To make dressing: Blend all ingredients together except vegetable oil. Slowly add oil, stirring to mix.

Serve fried tofu over greens and top with dressing.

Warm Spinach Salad with Sirloin Steak

4 ounces sirloin steak
Salt and pepper, to taste
1 tablespoon olive oil
1/4 onion, sliced
2 cloves garlic, slivered
1 tablespoon sliced shiitake mushrooms
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1/2 Hauula tomato, diced
8 ounces spinach

Season steak with salt and pepper. Cook in sautŽ pan to preferred doneness. Remove from pan.

To same pan add olive oil, onions, garlic and mushrooms. SautŽ 1 minute, then add mustard, vinegar and tomatoes. Stir until blended. Add spinach. Toss quickly, then remove to a plate. Slice steak and place on top of salad.

Nutritional information unavailable.

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