Adventures with Tofu

This is a live, hands-on cooking class held online via Zoom. Class is limited to 12 students to create an interactive, dynamic experience. The Instructor will be assisted by a remote 18 Reasons staffer who will facilitate conversation during class and ensure all students are attended to. We will be recording the class and we hope to make the recording available to students after an editing process to protect the privacy of our students’ homes.

Registered students should take at least 30 min before class begins to do the following: download and set up Zoom, test audio and video, wash and prep ingredients, and bring out equipment in the kitchen, per the list linked below. 18 Reasons staff will e-mail registrants one message containing class recipes and a Zoom meeting link; check your junk/spam/event folder in case you do not see the e-mail. Search for any email from 18 Reasons, looking for a subject line containing the full title of the class. 

To a plant-based cook, tofu is a key pantry ingredient. It's often associated with East Asian ingredients, like soy sauce and sesame. In this class, Linda will broaden your perspective with dishes that pair tofu with spices that excite her (and are possibly new-to-you), like curry leaves, fenugreek leaves, coriander, and turmeric. You'll also watch Linda demonstrate how to make your own silken tofu at home, which couldn't be easier!  Though tofu is a staple at many grocery shops, with a few of these ingredients, we hope to encourage shopping at a local spice shop, Indian grocery store, or find these spices online.

MENU

Tofu with Cilantro, Coriander and Mint

Tofu in Fenugreek Cream

Black Pepper Tofu

Make your own Silken Tofu with Ginger Syrup (demo only, no need to cook along)

Equipment and Ingredient List for the class found here - check before signing up for the class. 

This menu contains the following common allergens: soy, dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Linda Tay Esposito is teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim.  For the last 15 years, Linda has shared her passion and knowledge of South East Asian cuisine in the Bay Area and her work had been featured in KQED Bay Area Bites, the New York Times, etc. Linda taught at the The Cooking School at Cavallo Point and at Sur La Table Cooking School, and was a lead chef at Parties That Cook where she taught global cuisines in a team building setting. She started her teaching career at Whole Foods Market. Most recently she was the head of operations and chef at Bay Area's artisan tofu maker, Hodo. She currently leads the development of La Cocina’s municipal marketplace – using food as a creative approach to economic development by offering affordable, healthy food options and safe spaces while providing assessable business opportunities for low income, immigrant, women food entrepreneurs. She writes a food blog at www.flavorexplosions.com and you can follow her on Instagram @flavor_explosions

_{Photo Credit: DryPot / CC BY-SA}