The other evening I wanted to cool down with a refreshing dinner. I had a block of Bean Curd left, fresh pineapples and tomatoes in the fridge and decided to make a Hawaiian inspired dinner. I found a recipe online for Chinese sweet and sour spareribs (Kaukau Time Blogger) and tweeked it to my liking. One thing I do love about cooking with Bean Curd is that it’s firm and holds it’s consistency, which make it perfect use in stews and bbq.
As a side dish, I made Lomi Lomi Tomato, my version of Lomi Lomi Salmon. When I used to eat seafood, I was loved this dish especially when I have it on the main land! My recipe consists of chopped up tomatoes, green onions, white onions, salt, pepper, and rice seasoning (if I had fresh seaweed, I would have used that instead).