It's one of those things that, has potential, but not everyone can see it, the secret to tofu is, it takes on whatever flavor you introduce to it. It really doesn't have it's own, as for it's texture, it's mallable, you can make it hard, firm, like a steak, soft, squishy like a dumpling, you can infuse is, reduce it, steam it, boil it, bake it or fry it. It's very versitile. But it's only as good as the chef who knows how to handle it.