Tofu I like and use often though not with meat. I keep tofu dishes meatless. I do use tofu with eggs.

I almost bought some tempeh the other day but have never used it and I drew a blank as to what to buy along with it so I put it back for future thought. Whatcha got for tempeh?

"Feel free to post yours here in this thread."

You already posted my favorite -- mapo tofu.

Now I have a craving for it.

Jim

A simple thing to do with tempeh is to take the pieces and soak them in apple cider vinegar overnight. Then grill. Use as a burger. I have a limited taste for tempeh but all the family did like this.

Thought I would offer my family's favorite tofu dish.

1-2 packages of extra firm tofu. cut into rectangles, press some paper towel on to dry briefly.

Mix: Cannola oil/soy sauce/sesame oil/garlic/hot chil oil or crushed red pepper --in any amounts that you find satisfying. Mix 1 cup for one package of tofu. Pour some onto 9X13 and lay tofu pieces and pour the rest over. turn as desired. Let sit in frig for 1 hour or overnight. Best grilled but great baked.
Have never met the person who does not like this.

Years ago, on Yan Can Cook, he made a tofu/veggie stir fry. Tofu was marinated in a bunch of tasty stuff... soy, sesame oil, and a few other things that I liked. His words were... it'll taste like what it's been in!?! Stir fried up a messa veggies in wok with tofu. It wasn't "bad"... just tasted like... nothing?!?

Does it seem to anyone else that the brand of tofu makes a big difference? I love the tofu in the miso soup at the sushi place around the corner, but at other places I sometimes hate it, even though the flavors in the soup are similar. Sometimes I can tell by looking at it that I'm not going to like it.

Tofu is a sponge, not much flavor of its own, but great at taking on flavors.

Which can be spice, sauce, broth, juices.

Or just browning. My daughter like to cut tofu cubes, dry them on paper, then brown each side, turning with chopsticks, to get a crispy cube.

Tofu also takes on colors. I expect you could make a patriotic red white and blue tofu dish with beets and - hmm, blueberries maybe?

When I was a vegetarian I used to make lots of recipes with tofu. I like the texture of the firm tofu and if you freeze it overnight and let it thaw than squeeze out all the water, it really has a meat like texture. I used it to make Tofu Stoganoff. It really soaked up all the flavors of the dish. One of our family favorites.
Clare