Tofu Poke & Lemon Pork Tenderloin Bento

It's been awhile...I have been busy but didn't stop cooking! Today's feature recipe is Tofu Poke.

1 block of Deep Fried Tofu (Atsuage), 1.5 oz cubed
half small onion, thinly sliced with length about 1" to 1.5"
1 tbs shoyu
1 tbs sesame oil
2 tsp hawaiian salt
dash of chili pepper
dash of Furikake (optional)

Toss all ingredients in a bowl and mix well, refrigerate for half an hour before serving. I like to keep this simple but you can also add limu (a type of seaweed often found in fish poke), cubes of kamaboko, and tobbiko if you wish.

For today's lunch, I have packed myself lemon pork tenderloin over rice, along with another container of grapes and orange slices. Placing this on "What's for Lunch Wednesday"!

















Hawaii has been hitting with flash flood last week and this week. I haven't seen the sun until today! I snapped a picture of the water falls coming down mountain while we were driving home last night...there are 3 in this picture, it's too bad I couldn't get a better picture but they are just beautiful to see in person!!

Lemon Pork Tenderloin

my bff loves this dish and everytime she comes over she always request for this. It's really simple to make.

1/4 cup olive oil
1/4 cup juice from lemon
4 garlic cloves, minced
2 pork tenderloin (total 2 lbs)
2 tbsp light brown sugar
1/2 tsp salt

Marinate the tenderloin in olive oil, lemon juice, and garlic in a ziplog bag, refrigerate for 30 min, turn over half way. Heat some olive oil in a large skillet over medium-high heat. Place tenderloins in, reserved the marinade for later. Cook pork for 10 to 12 min until cooked to medium, turn to brown the other side. Remove and keep warm. Place the reserved marinade, the brown sugar, and salt in the skillet and bring to boil, then reduce heat and let simmer for 5 min. Slice the pork and serve topped with the sauce. YUM!