"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tofu Kim Chee Salad Recipe

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This recipe for Tofu Kim Chee Salad, by , is from Kaleoolakaikahikinaokala Halau Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mahie Melchor
Added: Tuesday, November 7, 2006


1 block firm tofu, drained
1 tbsp water
2 eggs
1 cup kim chee, chopped
2 tbsp green onion, chopped
1 tsp sesame seeds
2 sheets nori

1 small chili pepper, seeded
1/2 tsp sesame oil
3 tbsp shoyu
dash black pepper

Cut tofu into bite size pieces. Mix eggs and water. Fry eggs into thin sheets and slice. Crisp nori over burner. Put tofu into serving dish. Cover with chopped kim chee, sliced egg, and sliced nori. Pour sauce over. Garnish with green onion and sesame seeds.




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