Not sure if you’re talking about the U.S. or tofu, but in either case, I suggest you expand your perspective. Article literally talks about 20 different varieties of Tofu, all unique in texture and preparation and taste. You’re bound to like one of them.
I’ve tried a number of the preparations listed, though not all, and in each case it’s “how can we dress this up so it doesn’t taste like tofu?”.
There are lots of other options — even those that are still vegetarian — that don’t require such a compromise. And that’s why tofu will never be successful in the US, in my opinion.
As for if the US sucks or not, I’m sure everyone has an opinion on that one, but I’ll limit the discussion to the foodstuff.
Not sure if you’re talking about the U.S. or tofu, but in either case, I suggest you expand your perspective. Article literally talks about 20 different varieties of Tofu, all unique in texture and preparation and taste. You’re bound to like one of them.
I’ve tried a number of the preparations listed, though not all, and in each case it’s “how can we dress this up so it doesn’t taste like tofu?”.
There are lots of other options — even those that are still vegetarian — that don’t require such a compromise. And that’s why tofu will never be successful in the US, in my opinion.
As for if the US sucks or not, I’m sure everyone has an opinion on that one, but I’ll limit the discussion to the foodstuff.