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Great narrative and I wish some of those regional varieties were more available outside China.
That’s because it sucks.
Not sure if you’re talking about the U.S. or tofu, but in either case, I suggest you expand your perspective. Article literally talks about 20 different varieties of Tofu, all unique in texture and preparation and taste. You’re bound to like one of them.
I’ve tried a number of the preparations listed, though not all, and in each case it’s “how can we dress this up so it doesn’t taste like tofu?”.
There are lots of other options — even those that are still vegetarian — that don’t require such a compromise. And that’s why tofu will never be successful in the US, in my opinion.
As for if the US sucks or not, I’m sure everyone has an opinion on that one, but I’ll limit the discussion to the foodstuff.
You can try sweet and sour tofu. Just substitute the pineapples for lemonade if it’s not available. There’s also tofu sisig.
Maybe tofu does taste good and you just hate it because it tastes like tofu…? We have taho in the Philippines that has silken tofu in it, and it’s also a significant part of the taste profile. Also when people say tofu tastes like cardboard, the only time that was the case for me was because my tofu was sitting for a week in my fridge.
You aren’t supposed to eat it raw without seasoning
You can. Taho for example.
My asian ass would beg to differ.
