I hate the taste of plain tofu, and the texture - too soft
It is however quite good for your health, most things that have a lot of flavor are bad for your health.
to suit the dish and its flavors, and absorbs flavors well.
Nutritionally, tofu is low in calories, while containing a relatively large amount of protein. It is high in iron, and can have a high calcium or magnesium content depending on the coagulants used in manufacturing (e.g. calcium chloride, calcium sulfate, magnesium sulfate).
Etymology.
The English term "tofu" comes from Japanese "tōfu" (), borrowed from the original Chinese equivalent ( "dòufu" (pinyin)), literally
strong creamy flavor. However due to its strong acrid smell, this variety is an acquired taste. Note that stinky sufu differs from stinky tofu in appearance, consistency and salt content. Stinky sufu are made in the same cube-like shapes and has a similar smooth soft creamy texture as regular white sufu. In Taiwan, a green version is popular and made with sake lees, crushed leaves and a green mucor mold. It is then fermented for 12 hours and sold on the streets.
Chiang fermented bean curd (