From Bean to Curd: Chinese Dou Fu Making and History

You’ll gain a deeper understanding and appreciation of the humble culinary dynamo, dou fu (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 available at the market and how to use them. Lastly, we’ll cook with soy milk, yuba, and firm tofu to create our dinner!

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Savory Soymilk

Silken Tofu with Ginger Osmanthus Syrup

Braised Tofu Salad with Kombu 

Yuba & Cucumber Salad with Sesame Dressing

Vegan Mapo Tofu

Salt and Pepper Tofu Puffs

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

Learn more about Henry here.

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