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Tofu Transformation – Comfort Food with Jamie Aquino – FULL – Call 509-328-3335 for Waitlist Info
October 9, 2019 @ 5:30 pm - 7:00 pm
Wednesday, October 9 at 5:30 pm:
Class: The Tofu Transformation – Comfort Food, Non-traditionally Made
Instructor: Jamie Aquino
Description: Let Jamie show you how to master the art of cooking tofu perfectly each and every time! This partial hands-on class is full of information, and techniques that will last you a lifetime! Jamie will show you proper cooking techniques and how to transform tofu’s texture from soft and bland, to chewy and complex, using her Dry Fry Method, and the Thousand Layer Method. This class is designed for the tofu novice and the tofu expert alike. You will explore the many ways to prepare tofu, such as baking, marinating, how to keep tofu moist while crisping the outside, the difference between Japanese and Chinese tofu, how to choose a texture and firmness for specific dishes, and how to reproduce the Thousand Layer Method at your house! Each student will go home with Jamie’s Tofu Guide, an easy reference for types, brands and cooking methods.
On the menu: Tender Cutlets baked in a delicious made-from-scratch Gravy, Crispy Tofu Tenders served with Honey Mustard Aioli, and BBQ Tofu Sliders.
*Please note: Recipes may contain gluten, nuts or dairy unless otherwise specified.
Class Limit: 10 Class Style: Hands-On* Class Cost: $45 Class time: approx. 1.5 – 2 hours
Note: Classes are all approximately 1 hour to 1 & 1.5 hours unless otherwise noted!
*Presentation Style Classes include: Printed recipes, class-room style instruction with visual screens,
Q & A time, and good-sized samples of food.
(Please note – there is no hands-on participation in a presentation style class unless otherwise noted!)
*Hands-On Style Classes include: Smaller class size, more personal instruction, actual participation in some of the preparation, printed recipes, Q & A time, and food sampling. Hurry – Classes fill up fast. Please call to register!
Phone: 509-328-3335 Address: 621 W Mallon #416 (The Flour Mill)