Tofu-Making Class at Cavallo...Tofu-Making Class at Cavallo Point Cooking School

Tofu-Making Class at Cavallo Point Cooking School might be a good recipe to expand your main course recipe box. This gluten free, dairy free, and pescatarian recipe serves 6 and costs $5.26 per serving. One portion of this dish contains around 22g of protein, 35g of fat, and a total of 568 calories. 17 people were impressed by this recipe. It is brought to you by Lemons and Anchovies. Head to the store and pick up ikura, blocks tofu, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 90%, which is tremendous. If you like this recipe, you might also like recipes such as Foolproof Cooking Method to Make the Juiciest Chicken Breast, Agedashi Tofu, and Bacon Wrapped Tofu Tacos.

Ingredients

Cooking Instructions

1. 01

   To make the dash (broth), combine the kombu and water in a saucepan. Wait 15 minutes then bring the water to an almost-boil.

2. 02

   Remove from heat, sprinkle the bonito flakes and let steep for 15 minutes. Strain out the kombu and bonito, discard the solids and transfer the broth to a pot.

3. 03

   Add a couple of tablespoons of the dashi to the miso to create a smooth paste.

4. 04

   Add the softened miso to the rest of the dash and whisk to combine. Bring to a gentle simmer to dissolve the miso.

5. 05

   Add the mushroom and wakame and simmer for a few minutes until the mushrooms are tender.

6. 06

   Add the yuba strands and heat through.

7. 07

   Remove one cup of broth to a small pot and bring to a boil.

8. 08

   Add the clams and cover to allow them to cook, about 4 minutes.