From Bean to Curd: Chinese Dou Fu Making and History

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.

In this fascinating new class, you’ll gain a deeper understanding and appreciation for the humble culinary dynamo, dou fu (in Chinese, as tofu is the Japanese pronunciation). Henry will teach the history of dou fu, from China to Japan, then to the US. Putting our knowledge to work, we’ll make dou fu from scratch, including the intermediate steps of fresh soymilk and yuba (tofu skin). Henry will also talk about the array of tofu products you can find at the market and how to use them. Lastly, we’ll make some simple dishes that illustrate a few cooking techniques and ways to flavor tofu.

MENU

Silken Tofu with Ginger Osmanthus Syrup

Medium Firm Tofu Salad with Persimmons, Walnuts, Chrysanthemum Leaves

Hodo Braised Tofu Salad with Kombu & Hard Boiled Eggs (served as snack, recipe will be provided)

Hodo Yuba Salad with Sesame Sauce and Cucumbers

Salt and Pepper Tofu Puffs 

This menu contains the following common allergens: Eggs, Soy, Tree Nuts, 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! 

Oakland dumpling maker, Henry Hsu’s past identities have included public health advocate, architect, and designer. He immersed himself in the local Bay Area food scene working at Oakland tofu maker, Hodo Foods for over a decade and most recently spent the past year working at Dumpling Club in San Francisco.  Henry’s perspectives on food are shaped by his Taiwanese heritage, Gulf Coast upbringing, Midwestern education and years of living in Latin America. From immigration to assimilation to seeking cultural identity through his food heritage, he began seeking out what Taiwanese food means to him through cooking, teaching, sharing and storytelling. He’s learned that cultural identity in food is simply not as monolithic and neatly squared away as we’d all like it to be! He also leads food tours, teaches dumpling making, hosts Taiwanese pop-up dinners & occasionally you can find him working a farm stand at a local market!

_{Photo credit: Henry Hsu}