About this Class
Starting with dried soybeans, we will make tofu from scratch. The process begins with making delicious soy milk. Then we’ll add natural salts, the magic that eventually creates our delicate blocks of tofu.
The tofu making is just the beginning. To celebrate the versatility of tofu, we’ll whip up a tofu lover’s menu:
Inari Sushi: When tofu is deep fried in just the right way, aburaage is created — little pillow cases for stuffing with sushi rice.
Mabodofu: To go with our sushi, we will make a vegetable version of ever-popular mabo dofu -- Japanese-style, not too spicy — a simmered, umami-blast of a dish that uses tofu in two very different ways.
Okara Chocolate Cake: As we cook, we’ll explore Washoku principles of seasonality, balance, color, and texture—and of course, gratitude. One way we can bring gratitude for our food into the kitchen is through the concept of “mottainai” – no waste. With the okara – the soybean solids left behind from making soy milk – we’ll make a vegan chocolate cake.
This class will be fun for both the tofu committed as well as the tofu curious!
In this class:
Take home the tofu you made in class, as well as the tofu mold for future tofu adventures.
We’ll cook with different styles of tofu, and explore all its possibilities.
You’ll leave with a deeper understanding of Washoku, the ancient Japanese food principles that make meal preparation fun as well as transformative for your health.
Private group classes are held at my home kitchen studio.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.
They are 3 hours and accommodate 4-8 people. Pricing is $125 per person.