What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

Marie has been a tofu lover for ages. When she became a vegetarian in high school, she dutifully did what she thought vegetarians were supposed to do: eat their weight in soybean curd. From the beginning, she considered herself to be a tofu activist and remembers giving her friend’s skeptical, Midwestern father a slice of marinated tofu. His reaction surprised her. He LOVED it and requested it often. He once held up a marinated tofu sandwich and told his neighbor that “this is a man’s meal”. 

Marie’s tofu appreciation was further expanded when she moved to Korea. One thing that became apparent immediately was that tofu wasn’t considered a food only for the health conscious and plant based. In fact it seemed to be a favorite food for both middle-schoolers and adults alike.   

Tofu is incredibly versatile. Both with its applications and with how it can be flavored. Think about it: how many ingredients can go from sweet to savory applications without breaking a sweat?  In this class we will give tofu the star treatment by roasting, braising, marinating and beyond. 

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Fresh Soft Tofu 

Pureed: Seasonal Salad with Creamy Tahini Dressing 

Braised: Dubu Jorim - Braised Korean-style Tofu

Roasted: Crispy & Saucy Roasted Tofu

Pan-fried: Sesame & Panko Crusted Tofu Triangles

Pureed: Silken Tofu Chocolate Pudding