Protein Rich Tofu Cooking Class

Class Description

You will first be introduced to the many types of tofu products. You will then learn how to cook them in 6 delicious recipes and make a dessert tofu! Tofu is a staple of Japanese cuisine, eaten by millions everyday. Many types of tofu are regularly used in Japanese cooking. Tofu is not only eaten as it is but also it is fantastic to cook with because it is a super-versatile ingredient with several different firmness options. All made from the same simple ingredients: soy beans, nigari (a coagulant) and water. The most important thing to know about tofu is that it is a great source of protein, calcium and low in calories! In this special class, you’ll be introduced to a range of Japanese ingredients, a variety of tofus, and learn how to cook delicious tofu recipes! CLASS RECIPES AND SKILLS - Introduction to a variety of tofu (silken, firm, fried, freeze-dried) - How to make vegetarian dashi stock (kombu and shiitake) - Agedashi tofu (deep fried silky tofu in vegetarian broth) - Ganmodoki (fried tofu balls with daikon radish and ginger dipping sauce) - Karaage tofu (crispy marinated tofu) - Silky Tofu with La-yu (spicy chilli sesame dressing) - Chinese cabbage roll stuffed with tofu paste and vegetables served with ankake sauce - Soy milk panna cotta with berry sauce - Dessert! We start by introducing the ingredients, follow by the cooking session, and finally eat what we just made!