Yesterday I learnt how to make tofu!
I'd been eying off the tofu classes at The Hutong for a while, and finally I and housemate V got a chance to get down there!
The entire process took about two and a half hours, start to finish, though in a non-classroom situation I suspect I could do it in significantly less time. I learnt a lot of interesting stuff about timing, too, in terms of making silken or firm tofu. I also learnt about okara, which is a by-product of making soy milk, and can be added to vegan baking and vegan burger patties. I'm looking for ways to use it that don't involve an oven, and if anyone has any experience using it I'd love to hear.
It was a really interesting experience, and although buying tofu remains cheaper and more convenient (at least for me here in Beijing), I'm looking forward to making my own tofu on occasion when I get back to Australia, and have access to a full kitchen.
I'm also looking forward to more classes at The Hutong. I've got a bao class next week, and I've got my eye on the hand pulled noodles class. Because hand pulled noodles!
