Chicken long rice is a delicious local dish in Hawaii. We serve it at parties with other local favorites like laulau, poi, lomi salmon, and kalua pig. My mouth is watering just typing this right now. My grandma was doing an Ornish lifestyle program and we learned what she can and can’t really eat with this lifestyle and for the nine weeks she was doing the program, she made her own dinner and we made our own dinner. I thought, maybe we should make something that grandma can eat as well. A few days earlier my husband made chicken long rice and we had tofu, so I thought why don’t we make tofu long rice? Was it possible for us to make the necessary changes for grandma’s diet? My husband is amazing and he did make it and it was still pretty delicious. Here’s that recipe.
Yield: 8-10 servings
Serving Size: 1.5 cups
Prep Time: 45mins
Cook Time: 45mins
- tofu, medium-firm
- 4 bundles bean threads, 2oz each, soaked in hot water
- 32oz vegetable stock, low sodium
- ginger, 1-in piece
- 1 onion, sliced
- pepper, to taste
- 1 stalk green onion, chopped, for garnish
- shiitake mushrooms, optional
- Sauté ginger and onion, until onion is soft and brown. Drain tofu and cut into 1-inch cubes.
- Add vegetable stock. Bring to boil, then simmer for 10mins. Add your already soaked bean threads, bring back to a simmer for another 5mins. Stir after you add bean threads.
- Throw in green onions and optional mushrooms. Bring back to a simmer for 5mins. Add tofu. Stir and simmer for another 5mins. And you’re done!
For my bowl, I added some Aloha Low-Sodium Shoyu (soy sauce) for some added flavor. You don’t really have to add the shiitake mushrooms, but it does add flavor. My only thought was I wish we had marinated the tofu a little bit before tossing it in. Everything else tasted good, but when I had a chunk of tofu, it was so bland. I don’t think we had it in the juices long enough. If you let it sit for a little while after cooking, the bean threads will get thicker from soaking up the juices and the tofu will taste a bit better.