DESCRIPTION

Tofu is one of the most popular staple Asian foods and is a great source of protein for those who live a plant-based lifestyle. Tofu is used a lot in Sho-jin Ryori (Japanese Buddhist vegetarian meals) and it is low in calories, easy to digest and also easy to convert into energy!

Tofu comes in many different sizes, colors and textures. In this class, we will teach you how to make the Japanese style tofu with both soybeans (the traditional way of making tofu) and also chickpeas (for those who eat a soy-free diet).

WHAT IS JAPANESE TOFU?

Tofu was first made in China about 2000 years ago and was later introduced in Japan by Buddhist monks during the Kamakura period (AD.1185 - 1333). After many years of research (the Japanese love details!), the original recipe was "localized" and converted into different variations of Tofu such as silk tofu, cotton tofu, hard tofu, sesame tofu. The Japanese also localized the way of preparing tofu and you may find them in many different forms and names. Have you ever heard of Gammodoki??

WHAT IS CHICKPEA TOFU?

Chickpea is a legume with many health benefits. It is low in fat and high in protein and fiber. It is the key ingredient for the preparation of hummus and falafel. We've came up with a special recipe to make chickpea Tofu made with 100% chickpeas to substitute the traditional soy tofu.

WHAT WILL YOU LEARN?

• How to make Japanese Silk Tofu from Soy Milk
• How to make Chickpea Tofu
• How to make a healthy Tofu Hamburger using “Okara" - soy pulp

*THIS IS A VEGAN COOKING CLASS.

WHAT WILL YOU TAKE HOME?

• Recipes
• Food made in class

WHAT TO BRING?

• 1x Apron
• 1x Pen

JOIN WITH YOUR HELPER?

With just +HKD100, you can bring your helper along

CANCELLATION POLICY

We will confirm your seat(s) once all fees are received. Deadline for any cancellation request is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.

Length of class: 2 hours