June 5th: Soba, Cucumber, Tofu, Pork, Shishitos
June 5th: Soba, Cucumber, Tofu, Pork, Shishitos
On June 5th at 7pm EST/4pm Pacific, Chef Tom teaches his second class. Cold soba noodles, lemon pepper tofu, cucumber salad.
What we will be making in this virtual cooking class
Cold soba noodles with ponzu and miso
Cucumber salad with chili flakes and red onion
Lemon pepper tofu and Sichuan pork
Roasted shishito peppers
Make this class vegetarian of vegan by omitting the ground pork and the fish sauce
Date: Sunday, June 5th
Time: 7pm EST/4pm PST
Price: $20/household
Platform: Zoom
The Teacher
This class will be taught by my good buddy Tom. Tom has worked in many restaurants (mostly in Atlanta). Last June, he taught the Southwestern Queso burgers class. The black bean patties we made in that class were the best. That’s a dish I have recreated many times in the last year. His method with tofu is one you will be using for the rest of your life!
Equipment Needed:
Mandoline - this is the best kind to get. You can also get cheaper options or just slice the cucumber very thinly with a knife.
Mixing bowls - I like this brand
Oven safe skillet - Cast iron will be best. Either this size or this size
Spice Grinder - If grinding your own Sichuan peppercorns
A way to steam the block of tofu
Ingredients: (quantities coming soon)
Soba noodles (and here is a no salt added option)
Sesame seeds
Black pepper
Sichuan pepper - I have these but there are many options (or you can buy pre-ground)
Gochugaru (Korean chili flakes)
Crushed red pepper is an acceptable substitute
Soy sauce
Rice vinegar
Ponzu
Sesame oil
Fish sauce (optional)
White miso paste
Seedless cucumber (ie Persian, English, Japanese)
Red onion
Yellow onion
Lemon
Shishito peppers
Firm tofu
Ground pork