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Courtesy of Kuakini Medical Center’s Dietary Department


1 (20 ounce) container Firm Aloha Tofu, drained and cut into 1″ cubes or 3 pieces Aloha Tofu – Deep Fried Tofu (Atsuage), cut into bite-sized cubes

2 teaspoons toasted sesame seeds

1/2 large red chili pepper, seeded and chopped

1/4 cup coarsely chopped limu (seaweed)

1/4 cup shoyu (soy sauce)

2 tablespoons green onion, chopped

1 teaspoon ginger, grated

1 tablespoon sesame oil


If using firm tofu, place tofu cubes in a colander to drain, then place tofu in a serving bowl.  If using deep fried tofu, place cubes in a serving bowl.

Sprinkle sesame seeds, limu, chopped onion, ginger and chili pepper over tofu cubes and toss lightly.

Mix shoyu and sesame oil together and pour over the rest of the ingredients.  Toss lightly and chill for half an hour.


Add kamaboko and round onions, diced

Makes approximately 6 servings.

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