Soya with Aloha

Commonly regarded as merely a casual greeting, “Aloha” takes on an entirely different tone when spoken in Hawaii. The Aloha Spirit goes much deeper than surface pleasantries, and isn’t something that can be faked. It has to do with honesty, patience, and sharing, just for starters, which is why I can think of no company more aptly named than Aloha Tofu. Churning out soybean curds since 1950, the operation has always been a family business, focused on using high-quality ingredients while keeping the process as simple as possible. No added preservatives mean that none of the products are exported, meaning that they will always be solely local treasures. Luckily, these gems are easy to plunder, found in any grocery store worth its square footage on the island and of course, directly from their factory in Kalihi.

That’s where I met up with some of the most stunningly kind tofu-tamers imaginable. Although I happened to pick the one weekday where no production was actively taking place, they generously showed me around the storage room and gave me a good lay of the land. After refusing to take my money, I was loaded up with an embarrassment of soybean riches and sent back on my merry way.

Don’t let the brand name fool you- They make much more than just bean curd cakes in that unassuming downtown factory. In addition to okara, soymilk, and konnyaku, their natto could be considered something of a game changer, since almost all commercial varieties are frustratingly pre-seasoned with bonito dashi. Long ago I had given up on enjoying this admittedly polarizing pleasure, but Aloha Tofu’s delightfully slimy little number is 100% vegan, through and through. For the uninitiated, it’s generally a love or hate experience, with little space for ambiguity, although one of the best ways to ease into natto appreciation is with the aid of piping hot miso soup. The warm broth helps dissolve the stringy stickiness, while the miso paste pairs harmoniously with the funky, fermented whole soybean flavor. Even if you’ve found it hard to swallow before, a better brand can make all the difference in the world.

The classic dish recommended by the tofu masters themselves, however, is tofu poke. Their rendition adheres very closely to the traditional fish-based formula, substituting fried tofu cubes for the raw fish; a move that should appease those who can appreciate tofu well enough, but not so much that they care to eat it raw. The finished dish is sold in their brand new eatery, but since I didn’t have a chance to scope out that scene as well, I’m grateful that the full recipe is published on their website. No strings attached, no gimmicks or marketing ploys; just the desire to share their tofu and new ways to enjoy it. Now that’s the Aloha Spirit in action.

Tofu Poke
Recipe Ever So Slightly Adapted from Aloha Tofu

1 (12-Ounce Package) Deep Fried Tofu, Cut into Bite-Sized Cubes
1 Tomato, Diced
1/4 Cup Coarsely Chopped Ogo Limu*
1 – 2 Scallions, Chopped
1/4 Cup Low Sodium Soy Sauce
1 Tablespoon Toasted Sesame Oil
2 Teaspoons Toasted Sesame Seeds
1 Teaspoon Finely Minced Fresh Ginger
Pinch Crushed Red Pepper Flakes, to Taste

*Substitute with cooked hijiki if unavailable.

Like some of the best dishes, this one couldn’t be simpler to prepare. There’s no big secret here; simply toss the tofu, all of the chopped vegetables, and seasonings together in a large bowl to thoroughly distribute all of the ingredients and coat them with the marinade. Cover and chill for at least 30 minutes before serving, or up to a day. Enjoy cold.

Makes 4 – 6 Side Dish Servings

Printable Recipe