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There are different types and you can do it different ways.
Nothing good can be called "curd".
Get a packet of Cauldron tofu from the fridge section, it's the cotton type. Cut it into slabs about 1cm thick at most, and fry in rapeseed oil, season with a little salt, remove when golden brown a crispy. You don't even need to mess about drying it out as some instructions will state.
Totally different thing and great tasting, with a great crispy texture that is brilliant in stir fry or Asian style soups etc. I even make "burgers" with the stuff.
The deep fried cubes you can buy in big packets from Chinese supermarkets are great in a stir fry. You can get tasty marinated tofu too.
I've done scrambled tofu (with tumeric and seasoning) as a vegan scrambled egg alternative.
The Vietnamese restaurant I sometimes go to has it in fish soups where it's a nice contrasting texture.
Although TBH unless you're 12 I'm struggling to understand how you've never had tofu before.
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It doesn't really taste of anything, but I like its texture and ability to take on other flavours.
Yes.
Mic drop.
Tofu (phonetically translated name, just like Taxi, or ketchup) is very innocuous really, it's white, it's bland, it's made from a bean. It's high in protein, low in fat, really cheap, and can be cooked with many things.