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Tofu Making Class - Soy Tofu & Chickpea Tofu - FoodCraft Online Store

Tofu-Making Class with Shima Shimizu - Soy Tofu & Chickpea Tofu (no-waste recipes too!!)

by Foodcraft
HK$880.00 - HK$880.00
HK$880.00
HK$880.00 - HK$880.00
HK$880.00

 *Class Cancellation Policy applies, please refer to the bottom of page

Tofu is one of the most popular staple Asian foods and is a great source of protein for those who live a plant-based lifestyle.  Tofu is used a lot in Sho-jin Ryori (Japanese Buddhist vegetarian meals) and it is low in calories, easy to digest and also easy to convert into energy!


Tofu comes in many different sizes, colors and textures.  In this class, we will teach you how to make the Japanese style tofu with both soybeans (the traditional way of making tofu) and also chickpeas (for those who eat a soy-free diet). 



WHAT IS JAPANESE TOFU?

Tofu was first made in China about 2000 years ago and was later introduced in Japan by Buddhist monks during the Kamakura period (AD.1185 - 1333).  After many years of research (the Japanese love details!), the original recipe was "localized" and converted into different variations of Tofu such as silk tofu, cotton tofu, hard tofu, sesame tofu.  The Japanese also localized the way of preparing tofu and you may find them in many different forms and names. Have you ever heard of Gammodoki??




WHAT IS CHICKPEA TOFU?

Chickpea is a legume with many health benefits. It is low in fat and high in protein and fiber. It is the key ingredient for the preparation of hummus and falafel.  We've came up with a special recipe to make chickpea Tofu made with 100% chickpeas to substitute the traditional soy tofu. 
 

*THIS IS A VEGAN COOKING CLASS 

 

WHAT WILL YOU LEARN? 

- How to make Japanese Silk Tofu from Soy Milk

- How to make Chickpea Tofu

- How to make a healthy Tofu Hamburger using “Okara" - soy pulp

 

WHAT WILL YOU TAKE HOME?

  • Recipes
  • Food made in class

 

WHAT TO BRING?

  • 1x Apron
  • 1x Pen

 

DETAILS

Length of Class: 2.5 hours

Venue: Room A, 16F, Yiuga Factory Building, 62 Victoria Road, Kennedy Town

 
JOIN WITH YOUR HELPER?

With just +100HKD, you can bring along your domestic helper on a work visa. Please inform us once you confirmed your booking, arrangements can be made accordingly. (to observe only)

 

CLASS CANCELLATION POLICY

We will confirm your seat(s) once all fees are received. Deadline for any cancellation or changes(eg. rescheduling) is 7 days prior to the scheduled date of the event. All fees will become non-refundable after the deadline. Cancellation requests should be made in writing at least 7 days prior to the class for any refund to be processed.

*The policy applies to sign-ups within the 7-day period before the scheduled event

Foodcraft Healthy Cooking Class Hong Kong

Customer Reviews

Based on 4 reviews
75%
(3)
25%
(1)
0%
(0)
0%
(0)
0%
(0)
W
WInnie Yan
Comment

I cannot make any comment as I was sick on the date of the class but my friend who attend the class is strongly recommended that we should take the class in the future if any chance

Dear Winnie,
Thank you for your feedback and for rating us 5 stars! We appreciate your friend's recommendation following the class you were unable to attend due to sickness. We hope you have a swift recovery and look forward to welcoming you to a future class. Your friend's endorsement means a lot to us!

S
S.
5 Stars

5 Stars- Very good

Thank you for your 5-star review!

v
victoria
interesting new take on the traditional tofu

got to learn more about japanese tofu as I had only tried making Chinese tofu. The chickpea recipe is also very interesting and simple without additional ingredients needed

We LOVE making tofu and watch it jiggled in the end. Shima Shimizu does teach the class with her Japanese origin and most importantly, honors the practice to never let the pulp of the beans go to waste :)

S
Sally Sonnex
A great way to spend an evening! Soy free miso and Amazake class

I really enjoyed this class and learned a lot. Shima-san is a very friendly and knowledgeable teacher. I can’t wait for my own batch of miso to finish fermenting so I can try out the lovely recipes we were introduced to, too. I hope I can make some amazake at home as well as I really love the taste. 
I’d highly recommend this class as very accessible and fun. 

Thank you Sally!
We are sure Shima-san has appreciated your participation too! How exciting it is to have you at our 'Tofu-making Class' in May ;)