What comes to mind when someone says “tofu”? For many people it is a bland, pale block that is supposedly good for you and definitely tastes like it. Tofu needs a new spokesperson. 

What comes to mind when someone says “tempeh”? If your answer is “isn’t that the one that looks like a sponge?” you are not alone. Tempeh has long lived in tofu’s shadow, which is saying something given tofu’s own reputation problem.

Tofu is a blank canvas that transforms depending on how you treat it before it ever hits the pan. Freeze it, tear it, grate it. Each technique produces something completely different. Tempeh brings its own bold, nutty character and rewards high heat and strong flavors.

In this class we dig into the techniques that make both ingredients genuinely exciting, using simple methods like a box grater, a hot pan, and a freezer to turn something ordinary into something you will actually want to eat. By popular demand, this follow-up to Transforming Tofu covers the techniques there wasn’t time for and finally gives tempeh its due.

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• Crumbled & Seasoned: Tempeh "Chorizo" Quesadillas

• Marinated & Pan-Seared: Maple-Tamari Tempeh 

• Torn & Roasted: Crispy Tofu with Roasted Vegetables

• Frozen & Roasted: Saucy Tofu with Kale Salad

• Grated & Sautéed: Crispy Tofu Rice Bowl with Gingery Greens

• Pureed: Lemon Tofu Custard Cups