Cut tofu in half horizontally, then cut each half into four equal pieces. Place tofu in pot with just enough boiling water to cover and add salt, anise and ginger. Simmer 10 minutes and cool in broth. Drain, pat dry and chill.

In a saute pan, heat canola or safflower oil and add minced ginger, garlic, green onions, Chinese parsley; stir-fry briefly. Process to pestolike consistency in blender or food processor, adding 1 to 2 tablespoons water if too thick.

Cool sauce and top tofu slices with a layer of the paste.

Makes 3 to 4 servings.

This recipe can also be pan-fried: Stir-fry the star anise and crushed ginger in a teaspoon of vegetable oil, then add the tofu slices and pan-fry until golden and heated through. Tofu may be served warm or cold, topped with sauce.

On a warm day, this soup is satisfying without being too filling — and there's really no cooking involved. Be sure to use a high-quality fruity olive oil.

CUCUMBER BISQUE WITH CHERRY TOMATOES

For the garnish:

In a blender, combine soup ingredients (cucumbers, cilantro, green onions, yogurt, olive oil, lime juice, salt and pepper) and puree. Taste and adjust seasonings as desired. (Depending on how ripe and sweet the cucumbers are, a dash of sugar or lemon juice can make a big difference.)

Pour soup into bowls and garnish generous with cherry tomatoes, a drizzle of olive oil, cilantro and green onions. Grind pepper over and serve.

Makes 4 servings.

Saimin without the heavy dose of sodium? Here's how.

MISO SAIMIN WITH SHANGHAI CABBAGE

Cook saimin according to package directions but do not use soup base. Drain. Boil homemade dashi, add cabbage and daikon and cook until vegetables are tender, about 2 minutes. Combine miso and water, stir to form a paste. Add noodles to boiling dash, along with miso paste. Drop in green onions, Remove from heat and serve.

Makes 2 servings.

Dashi: In a soup pot, combine 4 1/2 cups water, a 6-by-7-inch piece of dashi konbu (dried seaweed) that has been cut in half, a 2-by-1-inch piece fresh ginger that has been peeled and crushed, 2 dried shiitake mushrooms and 1/4 teaspoon finely grated lemon zest. Bring to a boil and remove from heat. Add 4 (1-ounce) packets of bonito flakes and allow to steep for 45 minutes. Strain, squeezing as much liquid out of the solids as possible. Discard solids, cool stock and refrigerate to store. Makes about 4 cups stock.

Variations: Add grated ginger, minced garlic, fresh basil, cilantro, mint or sliced hot peppers or a light dusting of furikake.

Tangy chicken adobo, the popular Filipino stew, is a Hawai'i staple. Here, the dish becomes a salad; fat and salt are reduced along with the cooking time, and the nutrition is pumped up. The nutty, slightly bitter flavor of arugula is great with the chicken, but when arugula isn't available, you can use any mixture of greens that you like.

CHICKEN ADOBO WILTED SALAD

In a saucepan with a lid, combine chicken pieces, garbanzo beans, garlic, mushrooms, vinegar, soy sauce, bay leaves and peppercorns. Bring to a boil and reduce heat to medium. Cook, partially covered, until liquid has evaporated, about 10 minutes. Add chicken broth, stirring and scraping bottom of pan. Remove pot from heat and add olive oil. Taste and correct seasonings, adding a little more vinegar, if desired. Divide salad greens among six plates and top greens with hot chicken mixture, tossing to combine. Serve immediately with crusty rolls.

Makes 6 servings.

Phyllo (say fee-low) dough sheets are a great way to get the luxurious crunch of pie crust without the fat. Here, a creamy filling is drizzled between layers of phyllo for a guilt-free dessert. The phyllo can be prepared ahead and can use this treatment for other sorts of fillings, too.

Two ingredients with which you may not be familiar: Agave syrup, made from a cactuslike plant, is a liquid sweetener available in health-food stores; it has a light, sweet flavor, not as assertive as honey. Guar gum helps bind and emulsify ingredients; it's also found in health-food stores.

CREAMY PHYLLO FRUIT TOWER

For the pastry:

For the filling:

Preheat oven to 350 degrees. Cut phyllo sheets into strips and then rectangles or squares 3 to 4 inches in length. Stack them three high, brushing lightly with margarine and scattering a bit of sugar between each layer. (Allow three stacks per person, so 12 stacks if you're feeding four.) Place on a nonstick or parchment-lined baking sheet and bake at 350 degrees for about 10 minutes or until lightly browned and crisp. Cool on a rack, then store in airtight container for up to three days.

In blender or food processor, combine filling ingredients (except fruit) and blend until smooth. Taste and adjust flavors, as desired. Slice or chop fruit and set aside. Just before serving, lay one layer of phyllo on a serving plate, top with filling and fruit; repeat to make three layers per serving.

Makes 4 servings.

Suggested fruit: Mango, papaya, honeydew, cantaloupe, strawberries, kiwi fruit.

Reach Wanda A. Adams at wadams@honoluluadvertiser.com.