It's actually the soft and super-soft tofu that I don't like very much, not just because of the texture, but because I make an absolute disaster when cooking it!

I usually stir-fry extra firm tofu. I like it with and without extra flavoring. I admit I haven't exactly been adventurous cooking with tofu and could use advice and recipes (thank you for the tip for tofu in soup!), and that's in part because I have to limit my soy intake for medical reasons.