At Moon Rabbit, tofu is skillfully transformed into various dishes and drinks, but leftover whey presents a waste challenge. Thi Nguyen, the bar director, creatively repurposes tofu whey into a base for their house simple syrup, enhancing cocktails with its nutty flavor and creaminess. This innovation not only reduces kitchen waste but also improves texture in drinks. Nguyen combines sustainability and creativity, exemplified by her Đậu Hũ cocktail, which integrates the whey syrup with chive rum and umami bitters, showcasing Moon Rabbit's unique approach to Vietnamese cuisine and mixology.
Instead of letting the whey—the liquid in a container of tofu that's often discarded—go to waste, Nguyen repurposes it into a base for Moon Rabbit's house simple syrup.
When used in a shaken drink, it creates a beautiful foam on top. Stirred drinks with the whey-based syrup, meanwhile, get a rich, full mouthfeel.
Nguyen has recently used the ingredient in a collaboration with New York's Bangkok Supper Club. Her Đậu Hũ (tofu) cocktail takes inspiration from a tofu-based Vietnamese soup.
Sustainability and creativity go hand in hand.
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