Instructor: Chef Johnson Teh
No food is more versatile or vital to the cuisine of East Asia than soy. It is eaten fresh, dried, made into milk, pulverized into flour, fermented, and brewed into sauces. If you enjoy tofu but can’t seem to figure out what to do with it once you’re home, this class is for you. Learn about the different products and how to use them to make your own feast at home. Chef Teh will prepare a variety of menu items such as stuffed tofu pockets, tofu terrine, farm-style miso soup and many more surprises. This class is ideal for a vegetarian.
Tuesday, March 24 (one session)
6:00 to 9:00 p.m.