b'PQVeggie Lau LauServes: 6 6 C Sweet Potatoes (cubed)1 T Sea Salt3 lbs Tofu (approximately 6 C12 Luau (Taro) Leavescubed) 6 Ti Leaves (stemmed and 1 can (14 oz) Coconut Milk split in half)2 C Onion (chopped)Directions1.Wash and drain luau leaves and ti leaves, removing stems and fibrous part of vein. Place luau leaves in a large bowl in the center of Entresyour workspace.2.Slice back of ti leaf across the backbone, bend slightly, push against a flat side of a table pulling the top leaf along the top of the table while pushing the stem against the table and sliding up. This action of rubbing the leaf against the edge of the table is meant to soften the fibers so they fold better later.3.Cut tofu intoinch cubes, pat dry. Mix together in a large bowl with uncooked sweet potato, coconut milk and onion.4.Take 3-4 Luau leaves and place on work surface in a circular shape. Make sure leaves overlap 3+ inches at each intersection. Placetocup of tofu mixture in the middle of the leaves, sprinkle with salt.TARO: A STORY 5.Wrap as you would a burrito. Tuck the sides and rollOF NUTRITIONtightly. pages 89-916.Take a ti leaf and wrap in the opposite direction of the luau leaf, get a second ti-leaf and wrap across the first leaf in a cross pattern. Take a piece of cooking string and loop around both sides of the laulau, tie as you would a present, forming a bow at the top of the laulau. 7.Place in a steamer cook 3-4 hours, making sure to fill the water on occasion. Luau leaves need to be cooked thoroughly otherwise your throat will get itchy. 8.When done cooking, cut the string and remove the 2 ti-leaves prior to serving9.OPTIONAL SUBSTITUTION: Use collard greens instead of luau leaves. In this case, steam time is reduced to 1 hour. The taste will be different but similar.THE PACIFIC QUEST COOKBOOK51'