Tofu Workshop
Eating tofu in Chengdu is a pleasure in itself. Making it with your own hands is better still. In this workshop, we'll learn how to turn a bowl of dried soybeans into fresh tofu ― and then sit down and eat what we've made.
Itinerary
- 1
We'll meet at the scheduled time and go through to the workshop kitchen.
- 2
After meeting the tofu maker, the workshop will begin with a little theory. Tofu has been made in China for a very long time — tradition credits its invention to Liu An, a Han dynasty prince of the second century BC, though the earliest firm records of it date from around a thousand years ago. Either way, it reached Chengdu long enough ago that Sichuan cooking is now unimaginable without it. Why does soy milk turn solid? What does brine actually do, and why does the amount change everything? All will be revealed.
- 3
Then it's time to start. You'll grind the soaked soybeans yourself, strain the milk from the pulp, and bring it slowly up to heat. When the brine goes in, the whole pot changes in front of you: within a couple of minutes the milk sets into douhua, the soft curd that Chengdu people eat by the bowlful for breakfast. Your tofu maker will show you exactly when to stop stirring — and you'll taste the douhua right there, still warm, while it's at its best.
- 4
From here you'll ladle the curd into a cloth-lined wooden mould, fold the cloth over, and press it. How long you press decides everything: a few minutes gives you soft tofu for soup, longer gives you the firm block that holds its shape in a wok. You'll choose, and it will be yours.
- 5
When the mould comes off, we'll take photographs of everyone with the tofu they've made — it will never look better than it does at this moment.
- 6
Then we'll sit down and eat. You'll try your own fresh tofu, and alongside it doufu gan, the pressed, seasoned tofu that Chengdu households keep in the fridge and eat cold, sliced, or stirred through a dish. Everything comes with a drink of your choice.
- 7
The activity will come to an end after approximately 2 hours of learning and eating.
More information
2h.
The activity takes place with a guide that speaks in English, 中文.
- English-speaking guide
- Tofu food tasting
- 1 drink
You can book up until 30 hours before the activity as long as there are still places. Book now to guarantee your spot.
Electronic. Show the voucher on your phone.
Minimum 4 participants, up to 5 people. If the minimum is not reached we'll get in touch to offer alternatives.
Not wheelchair accessible
Not permitted
Meeting point
now studio (大中小咖啡 Dazhongxiao Coffee), 77 Dianjiangtai East Street, Jinjiang District, Chengdu.
Map: https://www.google.com/maps/search/?api=1&query=30.65001,104.093404
Cancellation
Free cancellation until 2 days before
Cancel before 00:00 Beijing time 2 days before the activity date for a full refund; until 00:00 on the activity date for a 50% refund. No refund after that.
Frequently asked questions
How to book?
To reserve the activity, choose the date and complete the form on this page. You will receive your confirmation immediately.
Is a minimum number of participants required?
This activity requires a minimum of 4 participants. Should this number not be reached, we'll get in touch with you to offer alternatives.
Is there anything I should know about local customs or etiquette?
Your guide will go over everything with you when we meet, so there's no need to worry.
If you have any other questions please contact us.
