Homemade Tofu — Workshop and Feast

Kitchen Arts

Homemade Tofu — Workshop and Feast

A tofu lover's menu: okara muffins, inari sushi, and a unique version of Japanese Mabo Dofu.

Meeting Times
  1. Sun, 4/14/2024 2:00 PM - 5:00 PM

Sun, 4/14/2024

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Class, No Prerequisite

Kitchen Arts Studio

Cooking, Kitchen Skills, Free at BARN

Free at BARN is Made Possible Thanks to Support From:

Bainbridge Community Foundation


 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 and Tea Biscuits: 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 and tea biscuits 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?


  • 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!


A $30 materials fee, included in the cost of the class, covers everything you need for this class.

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

Instructors or Guides

Tracy Matsue Loeffelholz

Tracy Matsue Loeffelholz is passionate about sharing the traditional Japanese cooking practices she learned as a fourth-generation Yonsei in Hawaii. She enjoys exploring the principles behind washoku cooking and uncovering how they can be applied to make all our meals—of any cuisine—healthy and delicious. She is a recipe developer for Providence Heart Institute, teaches Washoku cooking classes on Bainbridge Island, and is the founder of Bainbridge Island Miso. She has run a test kitchen working with international chefs to prepare their recipes for online cooking classes with American home cooks. She has certificates from the Institute for Integrative Nutrition and Harvard’s CHEF coaching program. Website: IngredientsCount.com Insta-gram: @ingredientscount

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