Executive Chef Lyndon Honda with the Sheraton Maui Resort & Spa shares a Mojo Verde Tofu recipe that exemplifies the kind of creativity he can serve up for guests (makes 2 servings).

Mojo Verde Tofu Ingredients:

Tofu spice (Recipe Yield: 2 cups)

  • 4 T garlic powder
  • 4 T onion powder
  • 2 T coriander
  • 2 T salt
  • 4 T dried thyme
  • 1/2 tsp. cayenne
  • 2 T paprika

Mojo sauce (Recipe yield: 1 qt.)

  • 3 jalapenos (remove stem)
  • 1 oz. roasted garlic
  • 2 oz. green onion
  • 1.5 oz. cilantro
  • ¾ oz. oregano
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 2 tsp. salt
  • 1 T cumin

[Top Chefs Profile: Executive Chef Lyndon Honda Was Raised on Fusion Cuisine]

Additional Ingredients

  • Tofu, cubed
  • Plain corn nuts, crushed
  • Sugar snap peas
  • Calamansi

Mojo Verde Tofu Directions:

Tofu Spice: In a mixing bowl, combine all the ingredients and mix well.

Tofu: Cut tofu in half sideways and freeze overnight. Then defrost and squeeze the water. Sprinkle the tofu spice over the tofu. Heat a pan with olive oil and sear, then cool down. Dice the tofu and set aside.

Mojo Verde Sauce: Combine all the ingredients in a blender and blend until smooth. Spoon 1/2 cup mojo verde sauce on the bottom of the plate. Top with seared tofu.

Garnish w/ crushed plain corn nuts, sugar snap peas and calamansi.

[Related Content: Click here to see Meetings Today's full collection of recipes].