George StiffmanHow to use Tofu in Western cookingTofu is one of most healthy, economical, and versatile plant-based proteins. Yet, western cooks tend to use just one variety — firm or…Oct 28, 2020Oct 28, 2020
George StiffmanA Complete List of China’s 27 TofusDid you know China has 27 tofus? Here is the complete list.Oct 27, 20201Oct 27, 20201
George StiffmanThis is what makes tofu, tofu.Over half of Americans are trying to eat more plants and less meat, whether to fight climate change, improve their health, or boycott…Oct 25, 2020Oct 25, 2020
George StiffmanTofu is like ChickenOver the last 1000 years, China has created an ingredient more powerful than chicken, using nothing more than plants.Oct 22, 2020Oct 22, 2020
George StiffmanChinese Food is Oily? — Don’t believe this Double StandardI still remember the eggplant I ate for my second breakfast in Chongqing, China. Thin strips of purple flesh, steamed until…Apr 25, 2020Apr 25, 2020
George StiffmanMaster, Apprentice, and BiofuelI remember the moment I got up leave.Apr 24, 2020Apr 24, 2020
George StiffmanIn Defense of Soy (On Behalf of Mother Nature)The message behind soy — according to the World Wildlife Foundation — is …Apr 23, 2020Apr 23, 2020
George StiffmanHow to Eat More Veggies — with 6 Simple TechniquesNot enough greens in your diet? Bored of boring boiled broccoli? Try these 6 simple Chinese techniques that provide both nutrients and…Apr 22, 2020Apr 22, 2020
George StiffmanBetween Food and GodIt was late, but I had not eaten dinner at the restaurant. A block from my old rickety tower, I detoured north, peddling past…Apr 21, 2020Apr 21, 2020
