A hands-on cooking class, culminating in dinner served with wine and beer.
Tofu is not solely relegated to vegetarian meals, despite how it is cooked and displayed in Western dining. Linda Tay Esposito will teach you how tofu is used in a range of Chinese dishes. Typically cooked with seafood and meat, tofu adds texture, flavor, and contrast to any dish. You'll learn how to make silken tofu from scratch and practice a number of cooking techniques: steamed, deep frying, smoked, stir-frying, scrambling to achieve a variety of textures with tofu.
Cold Soft Tofu with Century Eggs, Ice Vegetable Pickles
Deep Fried Egg Tofu, Seared Yuba Braised with Frozen Tofu, Shiitake Mushrooms, Baby Gai Lan, Garlic Confit, Dried Scallops
A Thousand Cut Smoked Tofu with Yunnan Ham, Celery, Sichuan Peppercorn, Chili
Silken Tofu, Steamed with Petrale Sole, Fermented Mustard, Salted Plums, Tomatoes, Shiitake Mushroom
Beef Mapo Tofu
Linda Tay Esposito is a self-taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. Her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience of "Flavor Explosions."
A freelance culinary educator, Linda teaches at the The Cooking School at Cavallo Point and at Sur La Table Cooking School. Previously, she was a lead chef at Parties That Cook where she teaches global cuisines in a team building setting. She started her teaching career at Whole Foods Market Culinary Center. She was also Chef with Bay Area's artisan tofu maker, Hodo Soy, where she is now head of operations. She writes a food blog at www.flavorexplosions.com
(image courtesy of Pixabay)