Everything you know about tofu is wrong. I spent 2 years in China apprenticing under tofu masters and recently wrote a free book. AMA
Hi everyone. I’m George Stiffman. I lived in China for two years apprenticing in ancient tofu factories and cooking with Buddhist chefs, and recently wrote a cookbook, available for free on Amazon (US): https://www.amazon.com/dp/1737514117 and on our website (US and elsewhere): https://brokencuisine.com/get-your-free-copy-of-broken-cuisine/ .
In the States, tofu is seen as a naked white block, firmer or softer. But in China and greater Asia, it’s a whole category, with 25 different types. Some tofus taste like cheese, fish cakes, phyllo pastry, bread… Others melt... Most people outside the culture are completely unfamiliar! Which is a shame, because they are some of the most delicious, affordable, and sustainable proteins out there. AMA.