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Deep Fried Tofu with Eggplant


2 pieces Aloha Tofu brand deep fried Tofu (atsuage) cut into bite size pieces.
2 medium size long eggplant
15 medium shrimps
2 Tablespoon oil, for frying
1 Tablespoon garlic, minced
1 medium round onion, wedged
2 Tablespoon oyster sauce
2 Tablespoon green onions, chopped


Cut eggplant in half lengthwise, then in one fourth inch (1/4”) diagonal pieces.  Boil eggplant until soft then set aside.  Heat oil in frying pan and add garlic, round onions, shrimps, Aloha Tofu brand deep fried tofu, oyster sauce, and green onions.  Then add eggplant stir and serve. 


Deep Fried Tofu Roll

8 sheets 12” round rice paper wrapper
1 cup warm water in a large bowl
8 oz. rice stick, add to boiling water for 5 minutes, rinse in cold water, drain and set aside.
Iceberg lettuce, shredded
Bean sprouts, washed and drained
Mint leaves
Optional:  Carrots, shredded
Cucumber, cut into one fourth inch (1/4”) strips, 3” long
2 pieces Aloha Tofu brand deep fried tofu (atsuage) cut into one fourth inch strips.
2 Tablespoon oil
2 heaping Tablespoons garlic, minced
One half round onion, wedged (1/2)
1 heaping Tablespoon lemon grass, minced
2 heaping Tablespoon oyster sauce

Heat oil in fry pan, and then add garlic, onions, lemon grass, tofu, and oyster sauce.  Cook until onions are transparent.  Set aside.

Dip rice paper wrapper into warm water, quickly remove and lay flat on a clean, damp towel.  (Note: the sticky side of the wrapper should be facing down, in contact with the towel)  Lay shredded lettuce on bottom third of the wrapper.  Place rice sticks, carrots, cucumbers, and several bean sprouts on top of lettuce.  In the middle of the wrapper, arrange 2 strips of tofu, then mint leaves, and 2 more strips of tofu.  Roll wrapper half way up to form a cylinder.  Fold both sides of wrapper over the filling and continue to roll until fully sealed.  Keep covered with a clean, damp towel until ready to serve.  Serve with peanut sauce.