Perhaps if we were all brought up in Japan, rather than Australia, we'd have more of a clue. Most people here don't have a clue how to cook or prepare tofu... many are even 'scared' of it.
In Japan once, I had plain tofu in a broth of some kind...for dinner every day...and a fair bit of it, cos I'd swap the meat from the set meals with the other people in my group. It was okay at first, but slimy soft tofu tends to fall apart when you try to pick it up with chopsticks, and when you have it so often and so much of it served in the same way it starts to make you feel sick. Variety is definitely the spice of life.
But then again, inari (tofu pockets filled with rice and other stuff) is Japanese and my favourite take-away food.
The best tofu I've ever had was in Bali, but it wasn't like regular tofu. It had the whole soybeans in it, and the texture was unlike any tofu I'd ever had before.
When I have plain tofu, the taste is nice, but it's the texture that gets me - I don't like slimy, squishy things.
