Wholesome Living - Tofu workshops

MAKING ORGANIC SILKEN TOFU (NON-MINERAL
COAGULANTS) & OKARA DISHES

Healthy cooking method do not use refined sugar & salt, trans fat, deep frying, MSG, etc.

Advocating Healthy Vegetarianism Since 2000

Brief Description:

Commercial bean curds contain chemical substances such as bleaching agent, de-foaming agent, preservatives and
coagulant (calcium sulfate a.k.a. gypsum).

Commercial tofu manufacturers usually utilize calcium sulfate as a coagulant and marketing it as high calcium food to
mislead consumers that it is a good source of calcium to prevent osteoporosis. In fact, this inorganic calcium will cause
various health problems such as renal stone problems and so forth. Furthermore from the TCM (Traditional Chinese
Medicine) perspective, consuming too much commercial tofu will make your body too 'YING'.

If you are concerned about good food and good health, do not miss the opportunity to come and learn the traditional
art of tofu making using organic soy bean and alternative coagulants. In addition, to harness the full benefits of the
soybean, cooking using the soy milk by-product such as OKARA (soy pulp) will also create delicacies for your friends
and family.

Content:

		Making organic tofu
		Making soy milk
		Chilled tofu with seaweed
		Okara Nuggets
		Okara Biscuit
		Tofu Cheese

Instructor                    : Mr. Oh Chong Fah
Language                    : Bilingual
Course Duration          : 2 sessions, each session 3 hours
Date                             :Please call/write to find out.
Time                             :week-end 3:00- 6:00pm & week-day 7-10pm
Please write in or call us for the scheduled venue, time & date