PhilosophyforPeople

Curious if you have any insights on how to make tofu palatable or exciting to people who grew up with certain ethnic cuisines?

I've tried to introduce tofu to people who grew up with Latin American and South Asian palettes who didn't enjoy it. Do you think they'd enjoy chinese tofu?

Or are there types of in your book that you think could be used effectively in other cuisines?

Congrats on the launch btw! Just ordered my hardcover copy

Also--another question! Is it easy to find the nutrition content for these different kinds of tofu? With regards to American tofu, firm has more protein.

Curious if there are chinese tofus with more or less protein and if you have way to find that information?