Homemade Tofu and Yuba

Join our waitlist!
Enter your email and the number of registrations you'd like, and we'll reach out if space opens up.
When: 
Sunday, July 28, 2024 4:00pm to 8:00pm
Add to Calendar
Where: 
3674 18th St.
San Francisco, CA 94110
United States
Price: 
$185.00
Member Price: 
$175.00

SOLD OUT

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

 

Learn how to transform soymilk into delicious, nutritious tofu - and yuba, tofu skin! Chef Linda will guide you through each step of the process, from selecting the best ingredients to pressing and curdling, ensuring you master the art of tofu making. 

Then we will turn the tofu and yuba into a feast of delectable Asian dishes, including dessert! By the end of the class, you'll not only have your own homemade tofu but also a deeper appreciation for this versatile and protein-rich food.

 

MENU

Handmade Tofu 

House-Made Silken Tofu with Coriander and Savory Peach

House-Made Silken Tofu with Chili Oil Relish

Tofu with Ma Lan Tu Indian Ester and Parsley

Olive Vegetable and Tofu Fried Rice (Eggs, optional)

Table-top Yuba with Yuzu Ponzu

Soy Congee Bar with Zhejiang vinegar, Century Eggs, Salted Eggs, Preserved Vegetables, Furu, Crullers and Peanuts (Peanuts and Eggs, optional)

Silken Tofu with Boba and Brown Sugar Syrup

 

This menu contains the following common allergens: Egg, Soy, Peanuts, Wheat. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

 

 

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.