Kitchen Arts
Homemade Tofu — Workshop and Feast
A tofu lover's menu: okara muffins and tea biscuits, inari sushi, and a unique version of Japanese Mabo Dofu.
Meeting Times
- Thur, 4/11/2024 2:00 PM - 5:00 PM
Thur, 4/11/2024
Closed
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About
Tofu isn’t merely a meat substitute in Japanese cooking – it's the main event. Tofu is an ingredient revered in Washoku food culture and other Asian cuisines for its versatility, nutrition, and delicate texture and flavor.
And you can make your own! Just as homemade soy milk tastes nothing like store-bought, homemade tofu is fragrant and creamy, delicate and delicious.
You'll make tofu from scratch, starting with dried soybeans. The process begins with making soy milk followed by adding natural salts, the magic that eventually creates our blocks of tofu.
The tofu making is just the beginning. To celebrate its versatility, we’ll whip up a few recipes that explore the secret lives of tofu.
Inari Sushi: Tofu deep fried just the right way creates aburaage (little pillow cases for stuffing with sushi rice).
Double Mabo Dofu: To go with the sushi, you'll make a vegetable version of popular Japanese-style mabo dofu (not too spicy), a simmered, umami-blast of a dish that uses tofu in two very different ways.
Okara Muffins: 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. We'll make muffins with the soybean solids left behind from making soy milk. A trick for vegan baking!
This class will be fun for both the tofu committed as well as the tofu curious! Find out about the health benefits of soybeans, the differences among tofu brands – and what the heck is yuba?
Details
- Everyone will receive a tofu mold to make their tofu, both of which you'll take home.
- We’ll cook with different styles of tofu, and explore all its possibilities. Some of them are surprising!
- 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.
- Both vegans and omnivores will enjoy this class!
Materials
Class Policies
- Ages 14 and up are welcome.
- You must wear closed-toe shoes to class.
- You must be registered for the class (no drop-ins).
BARN Policies
- View BARN's Cancellation and Refund Policy
- View BARN's current COVID-19 health and safety protocols.
- BARN is committed to accessibility. Tuition Assistance is available. Fill out the application before registering.
- Makerspaces like BARN can be noisy, cluttered, have strong odors, and bright or flickering lights. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Please email accessibility@bainbridgebarn.org to find out more or request an accommodation.
- For those who might need physical assistance, learn more about BARN's Companion Program.
Instructors or Guides
Tracy Matsue Loeffelholz
