Join Lucie Cousins, our fermentation expert and learn all about how to make tempeh and tofu.
Discover tempeh and tofu, 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.
During the class, we will delve into the world of tempeh and tofu, you will learn how to get started at home, and the best equipment to use.
You will learn the following techniques on how to make:
We will show you how to flavour up tempeh and tofu with different marinades and cook dishes with tempeh and tofu such as:
- Tempeh, Maple, Lime and Chipotle Carpaccio
- Tempeh Goreng (Indonesian Tempeh)
- Sulawesi Tempeh Curry
- Tofu and Sesame Chips
- Korean Tofu and Kimchi
We will end with a supper of the dishes we have made.
You will go home with a pack of recipes to get you started making tempeh and tofu at home.
About the tutor
Lucie is Head Fermenter at Bath Culture House where she creates artisan and handcrafted raw, vegan and gluten free food and drink. Educated as a biologist, she is a lover of all living things with a particular passion for plant-biology and fungi.
Her interest in the ancient art of fermentation began during a career as an award-winning cheese maker on the north Cornish coast. It became clear that honing this craft was her calling, and she left the world of cheese making to pursue it.
Lucie now teaches the art of fermentation to others as a way to better health through simple, good quality ingredients and probiotic goodness.