The first step in becoming a soy bean lover is to avoid all recipes that use them as substitutes for meat. Tofu lasagne, tempeh casserole and tofu smoothies send prospective-soy-loving-omnivores running for their meaty shelters. The second step is to turn to the masters. Indonesian, Japanese and Sichuanese cooks have been using soy bean based ingredients for centuries, celebrating their unique qualities rather than making them apologies for meat. In this class – the first in a series I’ll offer in 2012 celebrating authentic vegetarian dishes – we’ll make a tofu from scratch (a tofu that will blow all other beancurds out of their slightly rancid water baths!); we’ll experiment with the fermented delights of tempeh; and we’ll use both in a series of dishes from the soy bean masters. What we’ll cook: tempe bacem (twice cooked tempeh); rendang tempe (tempeh cooked using the rendang method); agedashi-dofu (deep fried tofu); moyashi to usu age no gomamiso-ae (tofu with bean shoots); dou hua mian (spicy noodles with flower tofu).
Class Date: Saturday, 4th February, 2 1/2 hours, noon until 2:30pm
Place: Taste, for the love of cooking, 6 James Street, Fortitude Valley
To Book: Phone Taste on (07) 3252 1022
Class Cost: $115