Culinary Arts
Focused Open Studio: Tofu Making
A refresher on making a beautiful block of tofu.
Tuition Assistance and Other Policies
Meeting Times
- Sat, 4/26/2025 10:00 AM - 12:00 PM
Sat, 4/26/2025
Closed
About
Bring your tofu mold and join us in the Culinary Arts Studio to make a batch of fresh tofu. Instructor Tracy Matsue Loeffelholz will be on hand to answer questions at each step.
You'll have 300g of presoaked soybeans to work with, plus nigari salt, to make a one-pound block. If you'd like to make more tofu than that, contact the studio and we can soak more beans for you.
You'll have 300g of presoaked soybeans to work with, plus nigari salt, to make a one-pound block. If you'd like to make more tofu than that, contact the studio and we can soak more beans for you.
Allergies and dietary restrictions
BARN's Kitchen is not allergen-free. If you have allergies or dietary restrictions, each time you register for a Culinary Arts class, please check with the studio by filling out this form to see if your restrictions can be accommodated. We can't guarantee to fulfill your request, but please ask! Because allergies and dietary restrictions change over time, we don't store your allergy/dietary restriction information.Materials
- A $3 materials fee, included in the cost of the class, covers what you'll need.
- You should bring the tofu mold you made in Homemade Tofu: Workshop and Feast.
Prerequisites
You must have taken the Homemade Tofu: Workshop and Feast.
Class Policies
You must wear closed-toe shoes and tie back long hair.
BARN Policies
- View BARN's Cancellation and Refund Policy.
- Tuition Assistance is available. Fill out the application before registering.
- BARN is committed to accessibility. We try to make accommodations when requested; the earlier you contact us, the more likely we can help. Fill out the Accommodation Request Form before any class for which you require an accommodation. Email accessibility@bainbridgebarn.org if you have any questions.
- Sensory Statement: Makerspaces like BARN can be noisy and cluttered, smell strongly, and have bright or flickering lights. BARN is not an allergen-free facility. If you have concerns, please email info@bainbridgebarn.org.
Instructors or Guides
Tracy Matsue Loeffelholz
Tracy is passionate about sharing the traditional Japanese cooking she learned as a fourth-generation Yonsei in Hawaii. She is a recipe developer for Providence Heart Institute, teaches washoku cooking classes on Bainbridge Island and in Seattle, 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 culinary coaching program. Website: IngredientsCount.com Instagram: @ingredientscount
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