[tills13]

Tofu being displeasurable is funny to me because it literally has no taste and texture by default. It becomes whatever you put it in or how you cook it. You want crunchy? You got it. Puree? Sure. Sweet? Fine. Salty? Spicy? Tangy? Easy.

People just don't want to actually put in the effort to prepare it.

[Anamon]

My problem is that I just can't get it to take up any of the flavour. I can marinate it for days, and the marinade will still just be a superficial layer on top of a piece of tofu which, itself, always remains completely unfazed and tasteless.

It's not a problem for saucy dishes like a curry, but even experimenting with friends and borderline "molecular cuisine" techniques I have never once managed to flavour tofu itself :(

[tills13]

yeah that can be very difficult. I think you should aim to _season_ the tofu (i.e. salt -- or slight umami with soy sauce), but your primary flavour should still come from a sauce that's on it. I really like sticky sauces that cling to tofu like buffalo sauce or sugary, sticky glazes.

[yoyohello13]

I used to be a tofu hater. Once I learned how to actually cook it though, it became one of my favorite protein sources.