Manaola Yap is back in the kitchen with another creative dish. The designer, dancer, and entrepreneur have always been creative for as long as he can remember he says. He got his entrepreneur bug as a kid and has been on the fast track to business ever since. He says he has been inspired by his culture and his upbringing in the Hawaiian culture. He is a hula practitioner and a self-taught designer. He has taken his culture and history and presented in a modern presentation but has kept the beauty of Hawaii. Manaola has done an amazing job keeping the traditions of his ancestors alive through his fashion. This week he shares his salmon tofu salad recipe.
Dice the onion and tomato.
Drain the tofu well and cube.
Drain the salmon, make sure to save the juice, and break it up into small chunks.
Begin layering in a bowl your ingredients, start with the salmon, next add your tomatoes, onions, and finally tofu. You can add several layers to build a bigger salad.
Top the salad with chopped green onions.
Pour on the shoyu and the salmon juice. Heat up your oil in a pan and pour the hot oil over the entire salad.