Sciencegeek, I think you're bang on target there regarding tofu. Unless you're a hardened tofu-head, then tofu raw in salads*, tofu processed into 'mayonnaise', or tofu used in classic dishes where it has no natural home (such as the stroganoff), can be quite unappetising! It's quite easy to get put off the stuff if your only experiences with it are in adaptations of classic western meat and dairy dishes.

The best way to get to know and like tofu, is among the flavours and styles of cuisines where it is at home: it's friends are chilli, sesame, honey, lemon and lime, miso, soya sauce and so-on. It partners naturally with rice, noodle and steamed or stir-fried vegetable dishes. It must be pressed, and ideally marinated before cooking. Whether you bake it or fry it, cook nice and hot to get a crisp outside, and a soft inside.

I love the stuff. But it is quite common for people, including vegetarians, to have a rubbish experience with it and decide it's horrible!










*puts hand up: I'm a hardened tofu-head - raw tofu in salad is fine by me (I like it cubed with cous cous, crisp salad veg, lemon and olive oil.)