Tofu at Home (Tutor: Karen Guthrie)

Saturday 6th March
10:00 - 12:30 GMT

Online: Zoom
£10

This might sound like a stretch too far, but the quality of the tofu you'll make is totally worth it.

Join Karen Guthrie for this Saturday morning workshop as she teaches how to process soya beans to create a medium-firm fresh (and vegan, naturally) tofu.

Liquid tofu in a dish

About this Workshop
Tofu (or beancurd) is one of the world’s oldest recorded foods. High in protein and other essential nutrients, low in calories and vegan, it is a versatile staple of most Asian cuisines, marrying with almost any sweet or savoury flavour. In Western food, tofu often features as a ‘meat substitute’, but its uses are in fact limitless: From smoothies to sauces to classic dishes such as the spicy Chinese Ma-Po Dofu and the delicious Japanese Agedashi Tofu. Its critics will say it’s ‘bland’ but this is true only insofar as potatoes are ‘bland’ - learn how to make your own tofu and you will never see it the same way again. The okara (waste soya bean pulp) that remains at the end of the process has many uses too, and Karen will outline some of these at the end of the workshop.
Your fresh tofu will keep for a week in the fridge.

Details to join the workshop, including the online meeting link, will be provided after booking.

About the Tutor
Karen Guthrie is an artist and film maker with a longstanding interest in Japanese culture and food. She is Warden & Head Gardener at Lawson Park, where she grows and cooks with many Asian vegetables, regularly making her own Japanese preserves such as miso and natto.

Karen has been visiting Japan since 2005, and during her most recent trips she learned koji making and tofu making from authentic home cooks. Karen worked with Grizedale Arts on the House of Ferment, a pop-up installation (commissioned by Science Gallery London) that showed at Borough Market, Hauser & Wirth Somerset, ArtBoom Krakow, Harris Museum Preston, and most recently at the V & A Museum in ‘Food: Bigger than the plate’.

Prepartion Before Joining the Workshop
You can buy dried (pref. non-GMO) soya beans online or in health food stores. You may need to order the coagulant from a specialist online (Amazon or similar) - you can use either nigiri or food-grade gypsum.

Make sure you rinse  and soak your beans in plentiful cold water 12-18 hours ahead of the workshop.

Equipment & Ingredients
Equipment:
  • Goblet blender (needs to be fairly robust - e.g a Nutribullet)
  • Measuring jug (min. 1 litre)
  • Slotted spoon or (less ideally) a ladle or wooden spoon
  • Small cup & teaspoon
  • 2 x pieces of clean cheesecloth or muslin (at least 40cm sq)
  • 2 large saucepans (preferably with lids*) or 1 large saucepan & 1 other large container (e.g a large tupperware container or bowl) *If you’ve no lid, a large chopping board or even a tea towel will do

Ingredients:
  • 400g of dried soya beans (rinsed and soaked for 12-18 hours in plentiful water)
  • Nigiri or food-grade gypsum (the coagulant that ‘sets’ the tofu)

If you have any access needs to enable you to attend this workshop, please contact us here.

Advanced booking is essential (using the link below) before Thursday 4th March.