George Stiffman is the author of cookbook Broken Cuisine. George found it taxing to give up meat. But after one summer in China, cooking in a small Buddhist restaurant, that sense of loss transformed into awe. Tofu could taste like cheese!? Or bread!? Or melt!? He spent a year traveling the country, studying the legacy of China’s tofu masters and apprenticing in a fifth-generation factory outside of Guiyang. There, his Master Shifu convinced him of two things: China’s 27+ varieties of tofu were the tastiest plant proteins on the planet, and Americans were missing out.
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