With Jaimee Edwards
Fresh homemade tofu surpasses anything you can buy in a packet. Its flavour is sweet and nutty when made with the very best Australian grown soy beans. In this class you will learn every stage in the art of making and pressing your own tofu. You will see how tofu by-products such as okara, the soy bran that is used in Japanese cooking and real soy milk are made. We will discuss recipes and variations. Together we will prepare a simple snack as you learn to make Agedashi Tofu and dashi to really show off your skills.
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