September 21 @ 9:00 am| $150
Make tofu in three steps: Soak the soybeans, make soy milk and coagulate the soy milk. The beans in this workshop are non-GMO soybeans from Laura’s Soybeans in Iowa. You’ll use the lees to make whole grain tofu lees pancakes and use the whey to make miso soup, so no part of the bean will be wasted.
Sonoko Sakai is a food writer, author, cooking teacher and producer based in Los Angeles and Tehachapi, California. She was born in New York, and raised in Tokyo, Kamakura, Los Angeles, San Francisco and Mexico City. Her stories and recipes have appeared in the Los Angeles Times, New York Times, Chicago tribune, San Francisco Chronicle, Lucky Peach, Saveur, Zester Daily and Bungei Shunju (a Japanese literary magazine). Pre-order her new cookbook Japanese Home Cooking: Simple Meals, Authentic Flavors