Actually tofu isn’t terrible. But many people don’t give it much of a chance. My best guess is they think it will taste and act like cheese because it looks like cheese. Sorry, tofu does not have that power.
But tofu is a healthy food with possibilities. It is also high in protein and calcium. And it is vegan.
I tend to use tofu two ways. I add cubes of it to miso soup. Then, there is stir fry. For that, I cut the tofu into squares and fry them in a skillet so their surface gets a nice crisp. I sauté the vegetables separately before I add the fried tofu. I serve the stir-fry with a splash of soy sauce or another tasty sauce. Sometimes I pan-fry squares of tofu before simmering them in a soy sauce-flavored broth. There are certainly plenty of recipes to be had on the zillion cooking sites found on the web.
Tofu is easy to come by. Most supermarkets carry it packaged. I prefer firm or extra-firm because it holds its shape well. Once the package is open, tofu should be stored in a plastic container with fresh water. Refrigerate.
Of course, tofu contains water. Let it drain on toweling before cooking it.
I have made my own tofu. We were living in a cabin with no electricity, phone, running water nor indoor plumbing. It was a phase in my life when I had a lot of time on my hands. I ground the soybeans by hand and used nigari, which is magnesium chloride. I recall the tofu was very tasty. I will have to try making it again.
