Introduction to Stir-Frying: Vegetables & Tofu
Sunday, May 19, 2013 from 1:00 PM to 3:00 PM (CDT)
Saint Paul, United States
Vegetables present challenges and opportunities to stir-frying newcomers: they should retain some crispness, acquire a smoky sear, and not become overcooked. We'll review how to assess and prep individual vegetables to maximize their tastiness and then apply the techniques to spring vegetables. Then we’ll tackle Tofu and prepare it in a wide variety of ways for stir-frying, including naked tofu, oven-baked tofu, and shallow-fried tofu. You'll go home eager to use the fresh spinach, bok choi, and asparagus of spring in your own stir-fries. Please stay to help with cleanup. Children ages 6+ are welcome if accompanied by an adult.
Demo and Tasting
All classes are intended for ages 16+ unless otherwise specified. Please contact us to inquire about any special circumstances.