The Confident Cook: Tofu - In Person

Monday, May 1, 2023 6:00pm to 9:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 



A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. Masks are recommended.

Take your culinary skills to the next level with our new fundamentals series, The Confident Cook. It’s a Pick-Your-Own-Adventure, where you decide which classes are most beneficial to you as a home cook. We guarantee that taking at least six classes will build your kitchen skills, broaden your repertoire, and give you the confidence to tackle any 18 Reasons class on the calendar.  That’s why we’re offering you a deal - add six or more Confident Cook classes to your cart to take 15% off your total order! Cook along with Chef Mike and add a swagger to your seasoning, a cool hand to your chef’s knife, and a flair to your plated presentations. 

The Confident Cook: Tofu: is an introduction to this wonderful and versatile ingredient.  Three uses in this class as well, as we only begin to explore the many applications of this culinary jack-of-all-trades.

To begin, we will make a riff on classic Mapo Tofu.  Chickpeas instead of pork, but a soft, simmering use of tofu, sparked with ginger and garlic.  We will have a great introduction to the world of Sichuan peppercorns, as their numbing heat is essential in this dish.  Plated with some rice our volunteers will whip up in the back, and our first dish on the tofu tour.

Next we will revisit Chef Mike’s first college days, very early in San Diego with tofu fish tacos.  No mahi in this version: we will dust pieces of firm, marinated tofu in seaweed flavored flour, then beer batter the tofu and deep fry it.  Whip up some taco garnishes, all vegetarian, and assemble our “fish” tacos in a tofurrific application.

Finally we will wrap up our tour with dessert, with a pudding where our culinary All Star will go out in deep disguise.  No one will know what makes our pudding so smooth and unctuous, but we will all know its silky tofu at the base.  It's up to you whether you tell or not, but we encourage you to celebrate tofu in all its incarnations.



Mapo Tofu with Chickpeas

Deep fried Tofu “Fish” Tacos, Crunchy Slaw, Guacamole, and Vegan Crema; Vegetarian Refried Beans with Warm Salsa Topping

Chocolate Orange Tofu  Mousse 


This menu contains the following common soy, wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail before purchasing a ticket.

Let’s Cook Together! 



Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in the suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds.  He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs.  When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Mike also returned to school for training in his new field, earning a Master’s Degree in Education. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community.  When he is not teaching he reaps the benefits of his backyard garden, kept in perfect order by his Master Gardener wife.