Or in this case, MOFU … MOFU Soy that is! But, before we get to the MOFU/tofu talk, allow me to provide a bit of background …
The Chef and I recently decided to take our happy, healthy body plan a few steps further by implementing many of the tenets of Clean Cuisine, an 8-week anti-inflammatory nutrition program developed by Ivy Larson and Dr. Andrew Larson, into our diet.
Going Clean Cuisine
Now, I’m the first person to be skeptical of most “diet” and “nutrition” programs, but I firmly believe that an anti-inflammatory diet is extremely beneficial — especially as we age. To that end, I researched a number of books on the subject, and for me(*), Clean Cuisine offers sound principles to guide what we should be eating (and why we should be eating it), while also providing a solid plan to slowly make the necessary changes to your diet.
One of the main principles of Clean Cuisine is to emphasize unprocessed, plant-based foods and deemphasize animal foods. Now, neither The Chef nor I will ever be fully vegetarian or vegan, but we’ve both found that eating more plant-based foods makes us feel better … and this goes to the heart of why I believe in the Clean Cuisine program. It features “the sensibility, wisdom, and benefits of veganism along with the pleasures of the omnivore way of eating and cooking by encouraging the consumption of ethically-conscious and sustainable food choices.” You know Rhubarb and Honey is all about sustainable food choices … which leads us back to that whole MOFU/tofu thing.
Learning to Love Tofu
On our quest to add more plant-based foods to our diet, The Chef and I recently took a “Discovering Tofu” class with my good friend Caryn Dugan, aka STL VegGirl, and Chef Dan Brewer, founder of MOFU Soy, at the Dierberg’s School of Cooking. I’ll be honest … I’ve never been a fan of tofu, and I typically avoid dishes that contain it. So, while I went into the class with a good bit of trepidation, I truly was hoping Caryn and Dan could change my views on tofu … and that they did.
But first, a bit about MOFU Soy …
MOFU (Missouri Tofu) Soy is a St. Louis based tofu company that produces fresh tofu from scratch using certified organic, locally-grown, non-GMO soybeans. The result is tofu unlike any I’ve ever tasted. Fresh and nutty, with a superior texture, MOFU truly is the best tofu I’ve ever had.
During the class, Dan explained how he produces MOFU, and the process truly is amazing. As I mentioned above, Rhubarb and Honey is all about sustainable food, and I’m a big believer in artisanally-produced products as well. I’m not sure my words can truly convey Dan’s passion for the product he creates, but this video from MOFU’s recent successfully-funded Kickstarter will:
In addition to learning about how MOFU is made, Caryn and Dan cooked us three delicious recipes using MOFU: red Thai tofu, bulgogi tofu tacos, and fried tofu with Danji sauce. I’m happy to report that both The Chef and I truly loved all three dishes … and we’ve already made the fried tofu with Danji sauce here at home. I highly suggest you make this immediately … it’s what the young kids call “stupid good.”
Now, while Caryn and Dan have made me a tofu convert, I can’t say I’ll eat just any old tofu from now on out … I truly think the superior quality of MOFU made all the difference. Lucky for me, MOFU is readily available here in St. Louis so it will be making an appearance in our kitchen often.
And so, dear readers, I turn to you. I need you to tell me about your favorite tofu recipes so I can expand my tofu horizons even further. Leave me a comment or a link to your best tofu recipes … I can’t wait to see what you bring!
*Disclaimer: While I do hold a Bachelor’s degree in Nursing, and while I’ve done significant personal research into healthy eating and lifestyle habits, I am not a doctor or a registered dietician. Before starting any weight-loss, nutrition, or exercise program, please consult your doctor or other health care professional.
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