Discover the art of traditional tofu-making in this brand new workshop designed for food lovers, home cooks, and anyone curious about crafting fresh ingredients from scratch. You'll learn the complete process, from preparing soybeans and making soy milk to curdling, pressing, and shaping your own homemade tofu.

Along the way, you'll gain insight into the history, science, and versatility of this nutritious plant-based staple while enjoying a fun and engaging learning experience.

You'll also learn about okara—the nutritious soybean pulp left after making soy milk—and explore its many culinary uses, from baked goods to dips and savory side dishes.

There will be tasters of okara banana bread, okara hummus, and miso soup with tofu. You will go home with a starter pack to make your first batch of tofu at home.

About the teacher

Kate Goodman is the multi-talented Perth City Farm accountant. She caught the tofu-making bug on her travels to Japan, and has been experimenting with recipes ever since. When Kate isn't looking after our finances, she is active in the Piney Lakes community garden or learning new skills in many areas.

Our weekly Farmer's Market will be happening during your workshop, so bring your shopping bags and pick up some fresh, organic produce from local growers while you're there.

About Perth City Farm

Perth City Farm is a community urban farm that supports connected, sustainable communities. Established on a former industrial site in East Perth, this polluted site has been lovingly rehabilitated by volunteers to become a Western Australian icon for environmental sustainability and community engagement. We provide space and opportunities to build community connections, and educate and enable people to live sustainably.

Contact the host of Introduction to Tofu Making

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