If you find tofu tasteless, it's because you don't know how to cook it. Here's a video on how to pan-fry it
Some people view it with a somewhat sad feeling, seeing it as a plant-based substitute for meat-free diets, and thus tofu often suffers from a culinary prejudice: the "absence" of flavor.
The millenary and somewhat legendary origin of tofu
Originating in China, it's said, over two thousand years ago during the Han Dynasty, tofu (or doufu) has a history tied to both Taoist philosophy and Buddhist tradition, which promoted its use as a primary source of protein. The cubes of soybean curd—for that's what it is—were later cooked by frying, which has the dual benefit of extending the food's shelf life and creating a golden, crispier outer layer. In Chinese popular culture, somewhere between truth and legend, there's even a dedicated expression: "eat only tofu and pak choi," used to indicate a simple, basic life without too many frills.
The question of consistency: fried is better
If fried tofu is much more common in the East than raw tofu, it's for a reason. Once cooked in high-temperature oil, the surface of the ingredient develops cavities that trap sauces, spices, and cooking juices. Unlike plain tofu, this version offers a contrasting texture between the crispy exterior and the creamy interior, without needing a lot of seasoning to be interesting. However, seasonings can always be added for the delicate flavor.
The Chinese recipe with pak choi
In the YouTube video "Cook with Feng," tofu is actually wok-fried, paired with Chinese cabbage. This simple recipe is enhanced by sautéing ginger, garlic, and spring onion, with the green leaves added at different times, a splash of water to soften the tofu, and a pinch of salt. Soy sauce and rice wine are avoided here, to enhance the sweetness of the vegetables, but there's no reason why you shouldn't be a little more adventurous.
