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This is the easiest way to try it properly though
Offset "(Emp) - a little heavy on the hyperbole."
My feedback thread is here.
But the silken jelly stuff is deeply unpleasant.
Im 41, and have never had tofu.
I mainly put it down to not wanting to.
Now hate it, unless it's the fluffy type x
Don't worry man, made me feel special
x
It's juts another dish on the table, it is not the only thing in my plate.
If its the block that you get vacuum packed in water, you need to put it on some tissue with a weight on top of it to get the water out before you do anything. Then you can cut it up and season it or marinate it in something tasty. Its still perfectly ok on its own with a bit of seasoning. Then you can dry fry it til the outside gets a bit crispy. Quite nice like that.
If you don't do the above, its a bit like plain scrambled egg.
Also if someone expects a 'strong' flavour then it's kind of missing the point. In Asian cuisine where stronger or milder flavours work with different textures be it crunchy, chewy or soft consistencies.
Tofu isn't homogenous there are different types which are different in flavour and texture and even though many consider it to be a savoury part of the meal in some parts of Asian cuisine it's used as the base for making desserts.
I really enjoy cooking & eating tofu, some of my favourite ways include braised aubergine with tofu, or stir fried with black beans & vegetables. The latter if I have some leftovers with a plain omelette is a supreme hungover brunch!