• Moshi Moshi Japanese in London does Tofu

    The night is called, ‘Demystifying Tofu with Clean Bean’, and it pops up on my Google Alert for tofu. Yes, I do that. It’s being advertised on the Vegan Society website too and I decide to go along with a sympathetic Italian colleague.

    Moshi Moshi is a bit of an unlikely find; an authentic Japanese restaurant tucked away behind M&S above platform 1 at Liverpool Street Station. You can either sit at the revolving sushi bar or tuck yourself into a wooden Japanese Hanging-Garden style booth. The place tricks you into thinking you’re suspended over a bubbling brook but in fact the glass facades reveal intercity trains pulling into busy platforms. The effect is hypnotic.

    The evening was a collaboration between Moshi Moshi and their local tofu suppliers, Clean Bean. This is the freshly made tofu of Tibits fame (see Tibits blog) so I’d managed to track down it’s source. Clean Bean is the brainchild of Neil McLennan, a tofu enthusiast who knows his product inside out. He gave a short talk on the origins of tofu, how it’s made and what his company is all about. They make tofu by hand in a factory in Brick Lane and supply businesses in and around central London – it’s so fresh it won’t travel further than that. The tofu at Clean Bean is lovingly made from organic, non-GM beans which are traceable back to the farm in China where they are grown. Neil’s tofu is delicious; it has a clean taste, a smooth but solid texture and a subtly bitter, sweet taste.

    There were 5 courses; tofu with ponzo, wafu salad with tofu, agedashi dofu, mochi rice cake and tofu hot pot and tofu cheesecake. With an optional ceramic jar of saki to go with each course that we didn’t opt for.  Not everyone there was veggie, most were diehard Moshi Moshi fans, but we were all impressed with the versatility and simplicity of the tofu feast laid in front of us. The complementary endless supply of brown rice tea poured by friendly, efficient staff throughout the meal was a bonus.

    The alliance between restaurant and producer created a celebration of tofu and if anyone understands the complexity, versatility and potential of tofu it’s these guys.






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