From Bean To Curd: Chinese Dou Fu Making and History

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 explain 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 dou fu.

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Savory Soymilk

Silken Tofu with Ginger Osmanthus Syrup

Medium Firm Tofu Salad with Squash, 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

Allergens: Egg, Sesame, Soy, Wheat. Concerns? Email info@18reasons.org.

Learn more about Henry here.

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Photo Credit: Henry Hsu