Chef Carleton demonstrated Tofu and Shrimp Stir fry, with vegetarian or meat portions. We got the recipe including the nutritional breakdown. There are a lot of recipes on the site as well including 21 for tofu. Not the recipe he did though. And he diverged from it somewhat with explanation of why. For example, the recipe says add the red pepper and carrots early at the same time and he prefers adding the red pepper later to have a crunch. Using semi-firm tofu in a stir fry hadn’t occurred to me. It makes the texture vary more. He also suggested deep frying it but that might add more fat than interest.
The advantage of in person is that it gives new ideas. It a social outing. And it’s a thing of beauty to see someone cook well. He explains techniques from knife use to substitutions if you want it hotter or thicker, and the effect.
I probably could have and should have photographed it in progress by the cooking mirror. Before the sauce (of mirin or sherry, Thai sweet chili sauce, hoisin sauce and hot sauce, lemon peel zest spice and minced cilantro) was added it was vibrant with the bright peas, fine squares of carrots, green chili, red bell pepper. It is served over OC Blue Menu Whole Grain Brown Rice.
The class is $10 each but you get a $10 gift card back, and the meal you saw being made.
There was also samples of President’s Choice Apple Crumble.
Loblaws Superstores have regular noon hour cooking classes called What’s for Dinner. (Link’s here, presumably after the site recovers from its technical glitches. You can register online or at the store. They can only accommodate about 20.) After the one on December 10th at Westboro Superstore, there’s an extra bake something for Christmas from 1-2pm.
Later a medium vanilla bean hot chocolate with a hazelnut shot and sprinkle of vanilla and cinnamon. Pure winter luxury.