Heiwa Shokudo: Japanese tofu specialties: Peter Wada offers up a healthy serving of culinary wisdom from Japan.

Since opening in 1995 our goal at Heiwa Shokudo has been to maintain a restaurant that creates a healthy and comfortable environment for our local clientele. We work with the finest locally grown/manufactured ingredients available. We also use organic miso, tofu, beef, and brown rice, and offer a variety of organic beverages. Many of our dishes were developed in response to requests from our customers. Some of these, such as tofu spicy garlic, have become very popular selections.

Tofu in Japan

Japanese people tend to either strongly like or dislike tofu. It is an everyday food and can often be found on the table in some form. It is in the miso soup  that is eaten for breakfast. At lunch, deep fried tofu called aburage can be found in the udon/soba noodle dishes. Dinner usually brings tofu in a pot dish such as sukiyaki or yosenabe. In the winter it can also be in yudofu, while the summer we serve hiyayakko (cold tofu). Tofu is also very popular as an appetizer and is often served with sake or beer.

Spicy Tofu
(4 servings)

1-2 cakes extra firm tofu
2 cups potato starch
4 lg.cloves garlic, grated
12 oz soy sauce
4 oz sesame oil
1/2 oz (1 handful) Japanese
  chile pepper
2-4 Tbsp honey
vegetable oil (for frying)

Saute' Japanese chile with 4oz sesame oil in a pan. Cook until
sizzling, being careful not to burn. Place grated garlic, soy
sauce, and honey in a bowl. Mix well, then add sesame oil
and chile. Cut tofu into half inch cubes. Sprinkle with potato
starch. Make sure all cubes are separate from one another.
Deep fry or pan fry tofu until the outside is crispy. Drain oil
from tofu. Add tofu to bowl of sauce. Mix and serve.

Broiled Tofu with Miso Sauce
(4 appetizer servings)

1 cake extra firm tofu
1 lb. mellow white miso
2-4 cups sake or white wine
1-2 cups honey
1 Tbsp grated ginger
2 Tbsp roasted white sesame seeds

Heat miso, honey, and sake slowly over low heat. Use a wooden
spoon or whisk to mix. Stir continuously until miso begins to bubble.
(If the mixture seems too dry, add more sake.) Cut tofu into
half inch slabs. (You should have about 8.) Place tofu on cooking
foil and broil in the oven. Cook each side until lightly browned.
Spread the miso sauce evenly over the top of the tofu. Place the
tofu back in the oven and cook until the miso sauce starts bubbling.
Garnish with grated ginger and a light sprinkling of sesame
seeds.

Peter Keys to Healthy Meals: Try to appreciate all aspects of the food, including shopping for groceries and the cooking process. Cook when you're in good spirits. Chew well and enjoy!

Peter Wada cooks up creative dishes at Heiwa Shokudo at 84 North Lexington Avenue in Asheville, NC, where you'll meet up with New Life Journal staff members dining five days a week Contact Heiwa at 828-254-7761.