So I'm half Japanese, have grown up eating tofu, and I love it. Most Japanese-American folks grow up eating "regular" tofu, which has a nice softness to it and just enough firmness to hold together.
However, I keep noticing that my local stores, Trader Joe's, etc. have mostly "firm," "extra firm," or "super firm" tofu, and regular is not to be found. So unless I want a trip to Japantown, I end up buying firm. And I think firm is unpalatable -- too stiff, cardboard-like, and lacking in good flavor.
Having hard tofu used to be considered an insult to the tofu maker, but now everyone seems to want it.
So am I missing out on something? Why do people like extra firm?
My Korean-Canadian housemate has a hunch that people who are introduced to tofu for the first time as adults like "super firm" better because it "tastes more like meat." What do you think?