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18 Reasons: Transforming Tofu

January 30 @ 6:00 pm - 9:30 pm
A close-up of cooked tofu topped with sesame seeds and vegetables, advertising a "Transforming Tofu" class on January 30, 6-9:30 PM, instructed by Marie Brennan.

$205.00 USD
Member’s Price: $195.00

Tofu has an image problem: “bland, pale, ‘healthy.’” Students regularly report that they’ve got exactly one go-to tofu recipe. Or that in restaurants, tofu tastes amazing. So what’s going wrong at home?

Marie has been a tofu lover for ages. When she became a vegetarian in high school, she dutifully did what she thought vegetarians were supposed to do: eat their weight in soybean curd. From the beginning, she considered herself to be a tofu activist and remembers giving her friend’s skeptical, Midwestern father a slice of marinated tofu. His reaction surprised her. He LOVED it and requested it often. He once held up a marinated tofu sandwich and told his neighbor that “this is a man’s meal”.

Transforming Tofu reframes tofu as a canvas, not a compromise. You’ll leave with multiple go-to recipes and a practical roadmap for making tofu taste restaurant-good at home.

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Fresh Soft Tofu

Pureed: Seasonal Salad with Creamy Tahini Dressing

Braised: Dubu Jorim – Braised Korean-style Tofu

Roasted: Crispy Roasted Tofu

Roasted: Saucy Roasted Tofu

Panfried: Sesame & Panko Crusted Tofu Triangles

Pureed: Silken Tofu Chocolate Pudding

Details

  • Date: January 30
  • Time:
    6:00 pm - 9:30 pm

Venue

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