On Wed, 21 Feb 2007 22:03:58 +0200, Chatty Cathy
> wrote:

>Dave Smith wrote:

>> The best description I ever heard for the tofu is that it tastes like 2/3
>> of nothing.
>
>IMHO its just 'Yuk'

Try Ma-Po Tofu..

I voted yes to both questions.. And I was a gal that hated tofu the
first time I tried it. Then I started liking it when I had it in Hot
and Sour Soup. Then I think I tried it in Ma-Po Tofu and was hooked.
I then found a recipe in the Moosewood low fat cookbook called
Vietnamese Hot and Sour Soup that calls for tofu. Wonderful stuff.

I have since then gotten a wonderful little book by Deborah Madison
called "This Can't Be Tofu", and have made some wonderful dishes from
there, including some curries and stirfries.

Now, I usually have a container of tofu in my fridge and usually have
it in something at least twice a month or more.

I think the variety of tofu, and how it is treated as far as cooking
it has a lot to do with how it tastes. I was leary of the
silken/soft tofu for a bit, but since I have had it in Ma-Po Tofu and
some other things, I have come to appreciate it's custardy texture.

Christine, who thinks she will make something with tofu today.