Food "A common misconception outside of Asian communities is that tofu is just an ingredient. In fact, it’s an entire category of proteins."

Image by David Huang

We were earnest kids trying to explain to indifferent Americans why they should learn to cook with curdled soy milk. Apparently the fact that this amazing protein had been central to multiple Asian cuisines since before the Sung dynasty wasn't all that persuasive. It was the early '80s, and I was starting an in-house ad agency for a regional manufacturer of tofu. I wish I had this article then. After finding it very painful going vegan in college, George Stiffman visited China to "find foods that would excite me and other would-be vegans back in Los Angeles. I had to learn about the tofu dumpling of love." Learn he did. He travelled the country, apprenticed himself to master teachers, and tried dozens of variations of the not-so-simple curd. "City by city, village by village, my astonishment gave way to wonder. How were people not talking about these foods?" Article: America Doesn’t Know Tofu