Online Cookery Class - Cooking with Tofu and Tempeh

Cooking with Tofu and Tempeh

Date and Time

Friday 22nd January 2021

6:00pm - 8:00pm

Cost

Fee: £20 (£15 Furlough Rate / £10 Concessions / £5 Unwaged).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

Location

Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!

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The Event

Join Kieumy Pham Thai, a plant-based certified cookery teacher and specialist in Asian cooking, to learn how to get the best results when cooking with tofu and tempeh. You'll enjoy a 3 course menu packed with delicious flavours and textures, plus you'll learn how to make a simple almond tofu... 

The class will include:

  • Make a mouth-watering Balinese curry with tofu, tempeh and seasonal vegetables
  • How to make the perfect crispy tempeh glazed with sweet soy sauce, and stir fried with seasonal greens
  • Create a sweet almond tofu, served with longan, a delicious tropical fruit
  • Understanding different types of tofu and how to use them effectively 
  • How to prepare and use tempeh in your cooking
  • Presentation skills 
  • Opportunity to ask Kieumy questions
  • Recipe handout

For ingredients and equipment needed see below 


About Kieumy

Kieumy was born and raised in France by Vietnamese parents, and she lived in Asia for more than a decade. She trained at Ferrandi, a renowned cookery school in Paris, and later as a Natural Chef and Plant-Based Chef in London. Her style of cooking is strongly influenced by her French-Asian Oriental background and extensive travels. Kieumy is passionate about healthy seasonal food which is good for people and kind to the planet. She founded BOM (Beautiful Wholesome Meals), a social enterprise which employs and trains up refugee women, teaching people to make more conscious choices about the food they eat through sustainable culinary activities. 

EQUIPMENT LIST:

  • Large saucepan for the curry
  • Saucepans
  • Sieve to strain the rice
  • Pestle and mortar
  • Chopping board and sharp knives
  • Spoons
  • Serving bowl
  • Small dessert bowls
  • Non stick pan or wok
  • Small mixing bowl

INGREDIENT LIST:

BALINESE CURRY WITH TOFU AND TEMPEH

  • 300g of mixed vegetables (carrot, potato or sweet potato, butternut, white cabbage…) diced and boiled in vegetable stock (or water) until half cooked, remove the vegetables, set them aside. Keep 150ml of vegetable stock
  • 150ml vegetables stock
  • 150ml rich coconut milk (at least 55% coconut extract)
  • 100g tempeh diced (brand Toofoo)
  • 100g extra firm tofu diced (brand Toofoo)
  • 1 bay leaf
  • 3 Kaffir lime leaves (ideally in the frozen section in Asian supermarkets, not dried)
  • 2 stalks lemongrass bruised
  • 2 tablespoon soy sauce (to adjust)

CURRY PASTE

  • 1 teaspoon turmeric powder
  • 1 inch ginger finely sliced
  • 1 pinch nutmeg
  • 1 shallot finely chopped
  • 2 garlic cloves
  • ½ teaspoon coriander seeds
  • 1 red chilli deseeded (optional, according to taste)

THAI JASMINE RICE (we will not cook it during the class)

150g jasmine rice

STIR-FRIED TEMPEH WITH BROCCOLI AND BROWN MUSHROOMS

  • 200g broccoli cut in florets, blanched, drained and rinsed in cold water.
  • 100g of chestnut mushrooms cut in quarters
  • 2 stalks of spring onions
  • 1 onion sliced
  • 250g of tempeh (toofoo brand)
  • 2 tablespoons Coarsely chopped peanuts (optional)

SAUCE

  • 2 tablespoons soy sauce
  • 1 tablespoon of coconut sugar (or brown sugar)
  • 2 garlic cloves minced
  • 2 tablespoons water
  • 1 inch of ginger grated
  • 1red chilli deseeded (optional)

ALMOND TOFU LONGANS

  • 400g Almond tofu
  • 1 can of longanes in light syrup

ALMOND TOFU

  • 600ml of almond milk (homemade ideally, unsweetened,you can learn HERE or already made)
  • 5.4g of agar agar powder (ratio 0.9gr for 100ml of plain liquid)
  • 1 drop of bitter almond essence or 1 tsp of vanilla extract
  • 1 tablespoon of coconut sugar (or brown sugar)
  • 1 pinch of salt

Fee*: £20 (£15 Furlough Rate / £10 Concessions**/ £5 Unwaged)  

*All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

´╗┐**´╗┐Concessionary rate available for students, pensioners and low waged

If you are able to donate to our crowdfunder please visit https://www.crowdfunder.co.uk/...

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

    Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!


    Allergen Alert
    Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.