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.
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.
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.