Good tofu is exquisite, like well-made cheese and fresh bread. Experience its excellence, learn to make your own, and master manipulating different kinds. Savor tofu deliciousness with Andrea Nguyen, author of the newly released Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home. Deemed an important “game changer,” the book was featured in Martha Stewart Living and many other publications.
In this four-hour workshop, you’ll learn to create your own tofu, while exploring a wealth of delicious recipes, which range from snacks and main courses to mock meats and desserts. A few fabulous pantry items are included too. Andrea will share shopping and cooking tips to help you prepare Asian food at home. (Note that a small amount of seafood is part of this mostly meatless menu.)
• Homemade Tofu with Assorted Toppings and Herbs from Love Apple Farms
• Cellophane Noodle and Tofu Rice Paper Rolls (Bi Cuon Chay)
• Chinese Chive and Pressed Tofu Turnovers (Jiu Cai He Zi)
• Spicy Yuba Ribbons
• Water Spinach with Fermented Tofu
• Tofu and Vegetables in Coconut Milk (Sayur Lodeh)
• Cashew and Cardamom Fudge (Soy Paneer Kaju Barfi)
• Chile Oil
• Fried crunchy baby sardines
• Japanese Seasoned Soy Concentrate
• Chile and Sichuan Peppercorn Mix
ALL CLASSES REQUIRE ADVANCE REGISTRATION, EVEN FOR GIFT CERTIFICATE HOLDERS
February 24 (Sunday) Noon - 4:00 p.m. $115 << Click to register (gift certificate holders register by emailing email@example.com)
NOTE: time change to an hour earlier than originally posted
Materials to bring to class: knife, apron. If you cannot bring these, we will provide them. For more information about how to prepare for class, CLICK HERE.
ANDREA NGUYEN is one of the country’s leading voices on Asian cuisine. She is also the author of the acclaimed Into the Vietnamese Kitchen and Asian Dumplings, cookbooks that have garnered four prestigious award nominations from the James Beard Foundation and International Association of Culinary Professionals. She has written for Saveur magazine, where she is also a contributing editor, the Los Angeles Times, Wall Street Journal, Bon Appetit and many others.
Andrea’s latest book, Asian Tofu, was released by Ten Speed Press in February 2012. It has received glowing reviews from Martha Stewart Living, San Francisco Chronicle, Publishers Weekly, and Amazon. Post-release reviews have been equally glowing.
In March 2012, Cooking Light magazine included Into the Vietnamese Kitchen and Asian Dumplings among their picks for the “Top 100 Cookbooks of the Last 25 Years.”
A Santa Cruz resident, Andrea also publishes www.vietworldkitchen.com.
Please review our cancellation policy in case you are not able to attend your scheduled class.
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If the workshop dates don't work for you, if the class is full, or if you'd like to request that another class be added, please email us and we'll do our best to accommodate you.
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