[jyl]

Tofu's consistency can be changed a lot by the cooking method and the type of tofu. Soft or silken tofu, simmered, will have that almost-mush wet consistency. Firm tofu, simmered, will be more like a boiled egg white. Firm tofu, pressed before slicing, then sliced and fried with enough heat, will have a crusty exterior and a firm, dry interior. You can also buy pressed and dried tofu which is definitely chewy, almost like luncheon meat. And of course you can bread or batter tofu and deep fry it to make a crunchy treat.

Tofu's taste - well, that is the cool thing about tofu, it can be made to taste like almost anything, because it soaks up marinades and sauces.

It is a pretty flexible food, but you have to experiment.