Tofu, Tempeh and Natto - Half Day Workshop
Course Details
Join Lucie Cousins, founder of Bath Culture House and our go-to fermentation expert, and learn how to make tempeh, tofu and natto at home.
Discover tempeh, tofu and natto and the differences between fermented and non-fermented soya bean products.
Fermented foods are thought to boost the immune system and are beneficial to stomach and digestion well being.
On the this half day course you will learn how to get started at home, and the best equipment to use. Lucie will guide you through the process and answer any questions you have.
You will learn the following techniques on how to make:
- Tempeh
- Tofu
- Natto
We will show you how to flavour up tempeh and tofu with different marinades and cook dishes with tempeh and tofu such as:
- Tempe with Maple, Lime and Chipotle
- Tempeh Goreng (Indonesian Tempeh)
- Crispy Sesame Tofu
The course ends with a sit down meal around our dining table to enjoy the food made.
You will go home with a pack of recipes to get you started making tempeh and tofu at home.
Course Length
Half DaySkill Level
BeginnerDietary Info
VeganBook Online
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