If anyone else's wondering whether the author followed up on importing tofu in the US, here's what his webpage says:
> It’s nice to meet you. I’m working on promoting Chinese tofus in the States. If you’re not familiar, China has over 20 types of tofus. They taste nothing like conventional white blocks. Some are bready. Others taste like aged cheese. Some bake up like pastry crust. Others melt.
> I’m writing a book to teach western cooks how use these ingredients beyond Chinese cooking. I’m also building a team to import and sell these ingredients to western supermarkets. If you’re excited about this project, let me know here. I’d love to find ways to collab.
> It’s nice to meet you. I’m working on promoting Chinese tofus in the States. If you’re not familiar, China has over 20 types of tofus. They taste nothing like conventional white blocks. Some are bready. Others taste like aged cheese. Some bake up like pastry crust. Others melt.
> I’m writing a book to teach western cooks how use these ingredients beyond Chinese cooking. I’m also building a team to import and sell these ingredients to western supermarkets. If you’re excited about this project, let me know here. I’d love to find ways to collab.
http://georgestiffman.com/