Wow alexblue and dagmar, both of your post were extremley helpful. Thanks (: And dagmar the thing i didnt like was the taste. the texture was okay but the taste…. Ugh i feel sick just thinking about it.
I’m weird with tofu because i have yet to master cooking it. The first time I made it was in stir-fry it was awful. Not gonna lie. However, I did some research. If it’s the texture you don’t care for I would recommend freezing it for 24 hours and then thaw it out. This makes it is much cakier and less gelatinous. Next the type of dish you make will call for different types of tofu. Soft/silken tofu is great for shakes, smoothies, cream cheese alternatives, dips, vegan cheese cakes, egg replacers, and even chocolate mousse. Firm tofu is great for stir-fry, tofu burgers, grilling, salads, and soups. If you want better taste, I would recommend marinating it for at least half an hour. It absorbs vegetable broth well as well as anything else. Also make sure you are draining your tofu prior to cooking. Cause soggy tofu is ehhh… Anyway, hope that helps.