Learn how to cook tofu.

Try pressing it before cooking.

Try freezing it before cooking.

Try extra firm

Try silken

Try frying,

Try baking,

Try grilling.

Not everyone likes it the same way. But the beauty of it is: there’s no “wrong way” to do it.

Personally, I press the excess water out, rip it into chunks, little olive oil, little corn starch, and air fry it for 15 mins. Drown it in Buffalo sauce, wrap it up in a tortilla with lettuce tomato and pickle… my god.