Five Ingredients: Chinese Cooking with Tofu and Seafood

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.

In the "Five Ingredients" series, our aim is to make Asian recipes accessible to anyone intimidated by unknown ingredients, a lack of storage, or a lack of time. In this class, we will make Chinese recipes featuring tofu, which is traditionally paired with seafood. These recipes are simplified to reduce complexity, but still full of flavor!

You will use a pantry of salt, pepper, sesame oil, soy sauce, and a high-heat neutral oil (ex. grapeseed, rice bran) and add to them no more than 5 other ingredients per recipe. If you're looking for new weeknight meal ideas or feel overwhelmed by the breadth of Asian pantry ingredients and don't know where to start, join us! 

MENU

Teochew Creamy Fish Soup with Mustard Green, Sour Plum and Tofu

Sichuanese Shui Zhu Yu—Water Boiled Fish over Silken Tofu

Cantonese Claypot Seafood & Tofu 

Hakka Fish-Stuffed Tofu

Fuzzy Melon with Tofu Puffs and Dried Shrimp

Perfect Steamed Rice

This menu contains the following common allergens: Fish, Shellfish, Egg, Soy. There are options available if you're allergic to peanuts, but they involve tree nuts. 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.