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The Tofu Transformation – “Comfort Food” with Jamie Aquino
November 1, 2018 @ 5:30 pm - 7:00 pm
Thursday, November 1 at 5:30 pm:
Class: The Tofu Transformation – Comfort Food, Non-traditionally Made
Instructor: Jamie Aquino
Description: Cooking with tofu doesn’t need to be intimidating or complicated. Sometimes all you need are a few tips to get you on your way! This hands-on class is full of information, cooking techniques and Jamie’s secrets to preparing tofu perfectly each and every time! 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, the Thousand Layer Method, and even how to use tofu raw. 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 the Thousand Layer Method.
On the menu: Tender Cutlets baked in a delicious made-from-scratch Gravy, Crispy Tofu Tenders, White Chocolate Raspberry Tart and a bonus recipe, BBQ Tofu! The BBQ tofu recipe will be given and sampled but not demonstrated.
*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)