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 t…
There's tofu that melts? Huh. That (I thought) it didn't melt was the one thing holding it back from being a true vegan cheese[0] alternative to me. [0] Process for making {cheese, tofu}: take {milk, soy milk}, add some acid to make the proteins coagulate, then draw the rest of the owl to get your sliceable high-protein block of controllable firmness and flavour.
It doesn't "melt" in the sense that it softens and becomes stringy when heated (eg. Mozzarella), but you can "dissolve" this kind of tofu in water, or at least you can make it a sauce-like consistency by adding water.
It has vaguely cheese-like flavor, more akin to the softer, ripened cheeses or the blue cheeses, but not so much the harder cheeses like cheddar.
Should be widely available, try it some time. Usually it's not directly eaten, but more of a condiment or for adding flavor to a dish in a similar way as soy sauce.