Tofu making is similar to cheese making in that regards but it’s plant based. The beans we use in this workshop is non-GMO soybeans from Laura’s Soybeans in Iowa. When you consider that 90% of the soybeans produced in the US is GMO, store-bought tofu is made mostly with GMO soybeans.
There are three steps to making tofu. Soak the soybeans, make soy milk and coagulate the soy milk. It’s a little more work in the kitchen to make tofu but once you get a hang of the coagulation, it’s pretty simple. We will make medium firm and soft tofu. We will use the lees to make pancakes and use the whey to make miso soup, so no part of the bean will be wasted.
Date: Saturday, Sept 21, 2019
Location: Highland Park, Los Angeles