-The kind my 86 year old grandpa makes once every week!

My Tofu making experience started with a big failure. I had used store-bought soy milk which didn't give me satisfactory results. What I learned is that store-bought soy milk is often not thick enough to make tasty Tofu. Some Tofu makers do produce better soymilk but how far would you drive just to buy the perfect soy milk? It makes more sense to produce soy milk at home that you can use to create the perfect Tofu. No special equipment is required. All you need is a blender!

A by-product of the tofu making process is something we call "okara", which is the residue that's left after straining soy milk. Rich in fiber, Okara is probably the most humble of Japanese foods, but it's a versatile ingredient for cooking and can be used in salads, simmering dishes or for making "soy-meat" balls.

Join us and learn how you can integrate Tofu making into your daily routine and diet. You will not go back to the store for Tofu once you start making your own!

What you learn:

  1. How to make perfect soy milk for Tofu making
  2. How to make Tofu
  3. How to create a couple of dishes using Okara.

What you eat:
  • Fresh tofu
  • Okara salad
  • Okara burger (will add grind chicken. For vegetarian, no meat will be added)
  • Gelato

Sat, Apr 20, 2013, 06:00 PM Start
Sat, Apr 20, 2013, 09:00 PM End
460 S. Spring street.
Los Angeles, USA
  • Hosted by Yoko Isaji
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  • When: 20 Apr 2013, 06:00 PM to 20 Apr 2013, 09:00 PM. Where: FOODSTORY KITCHEN STUDIO, Los Angeles.