From Rog’s Cookbook: Making and Fermenting Tofu

We will explore the complete process from raw soybeans to fresh and fermented tofu. We will make soy milk, turn it into tofu and prepare two fermented versions: tofu in brine using lactic acid fermentation and shio koji tofu using enzymatic fermentation. We will also make delicate silken tofu.

We will explore how the processes affect flavour, texture and shelf life, and learn basic hygiene principles. We will discuss using the products in everyday cooking and developing rich umami flavours. Okara, the pulp left after straining soy milk, will be stored and frozen for a future miso workshop.

About the mentor

Matija Ranzinger is a materials engineering graduate, a cook at the vegan restaurant Grashka and a former Mladi Rog participant. Through Planty Matters, he explores fermentation, simple ingredients and microorganisms in food.

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Participants should gather in the entrance hall of Center Rog 15 minutes before the programme begins. Please store your personal belongings in the lockers indicated by the mentor. Do not be late, as this disrupts the working process. In case of late arrival, entry to the lab cannot be guaranteed.

The programme is held in Slovenian unless stated otherwise.

In case of cancellation, you will be notified two days before the planned start of the programme.

If you are unable to attend the programme, the fee is non-refundable and the date cannot be changed. You may transfer your place to another person by notifying us at least 24 hours before the start at kuhanje@center-rog.si.

We look forward to your company and creating together!