About

Learn to make homemade tofu, revered in traditional Asian food cultures for its versatility, nutrition, and delicate texture and flavor.

The process begins by making delicious soy milk from the highest quality soy beans. Then natural salts, the magic that creates blocks of tofu, are added. Explore how to use weights, the alchemy that creates soft and silken textures, and how to press to create just the right texture.

Adding seasonal herbs and vegetables creates beautiful mosaics of nadofu.

While the tofu sets, we’ll whip up a few recipes that explore the secret lives of tofu. Find out how salting, boiling, and freezing can create different culinary tofu experiences.

On the menu

• Japanese-style mapo tofu: The classic comfort food, served with rice. We’ll make our own tofu crumbles.
• Teriyaki tofu sticks: Boiling and salting gives just the right chew and crisp.
• Okara cake: Baking with the okara, the soybean solids left behind from making soy milk, makes moist and nutritious pound cakes and muffins.
• Chocolate pots de créme: Aerating tofu and adding chocolate may be the most surprising transformation of all.

Details

• Both vegans and omnivores will enjoy this class.
• BARN’s kitchen facility regularly uses Ingredients known to the FDA as allergens. This class uses wheat, soybeans, and sesame.
• Do not bring water bottles. Water will be provided.

Details

A $25 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

• Ages 14 and up are welcome.
• You must wear closed-toe shoes and tie back long hair.