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Crazy About Tofu

Flavourful vegetarian tofu dishes tahu telor, tahu sumbat and tahu begedil

Duration: 3 hours/session

For: 1 session

Fees: $98.00

Chef: Alfie Jerome Mossadeg

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Tofu is a neutral energy sauce. It’s what you do with it that gives it flavour.

Like many soya foods, tofu originated in China. Legend has it that it was discovered about 2000 years ago by a Chinese cook who accidentally curdled soy milk when he added nigari seaweed. Introduced into Japan in the eighth century, tofu was originally called 'okabe'.

It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture it absorbs flavors well. It is most often treated as a meat substitute. It is a traditional component of East Asia and Southeast Asian Cuisines and has been comsumed in China for over 2,000 years.

Tofu is a good source of protein and contains all nine essential amino acids. It is also a valuable plant source of iron and calcium and the minerals manganese and phosphorous. In addition to this, it also contains magnesium, copper, zinc and vitamin B1.

These are the most beautiful memories of tofu Malay & Indonesian dishes from when Chef Alfie was young which he like to share great for appetisers, mains or teatime snacks.

Tahu telor

Also called tofu or bean curd tower omelette is a traditional Indonesian street food, typically served with peanuts and a spicy sauce.

Tahu Sumbat

Next the most popular variant of tahu goreng in Indonesia, Tahu Sumbat filled with bean sprouts and carrots is battered and deep fried. Usually served with Kicap Manis or chilli sauce. 

Tahu Begedil

This combination of yummy bergedil (potato patty) wrapped in dried tofu skin and then deep-fried is a heavenly treat you wouldn't want to miss. It's usually eaten with chilli kicap sauce (sweet soy sauce with chilli) for an added kick.

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