Apparently the meaning of "extra firm" varies from brand to brand.
Dishes that are basically meat recipes with something else substituted for the meat don't appeal to me as much as ones that were conceived as vegetarian (or meat-optional) from the start, in general, so perhaps part of my slowness in warming up to tofu is that when I went veg, I didn't miss the meat. (In fact, I find some TVP dishes downright unpleasant if they mimic the texture of meat too well.) The big excepton is my ought-to-be-famous vegetarian chili, which is modelled on my mother's chili con carne as a starting point before all the Glennish touches are added. In that, cracked wheat takes on the job that the ground beef usually does, without actually pretending to be meat.
I'm not good at stir fry (argh! it looks easy!) but that's on my list of skills to improve already; I can see using tofu as a minor ingredient in a vegetable stir fry once I get decent at that.
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Dishes that are basically meat recipes with something else substituted for the meat don't appeal to me as much as ones that were conceived as vegetarian (or meat-optional) from the start, in general, so perhaps part of my slowness in warming up to tofu is that when I went veg, I didn't miss the meat. (In fact, I find some TVP dishes downright unpleasant if they mimic the texture of meat too well.) The big excepton is my ought-to-be-famous vegetarian chili, which is modelled on my mother's chili con carne as a starting point before all the Glennish touches are added. In that, cracked wheat takes on the job that the ground beef usually does, without actually pretending to be meat.
I'm not good at stir fry (argh! it looks easy!) but that's on my list of skills to improve already; I can see using tofu as a minor ingredient in a vegetable stir fry once I get decent at that.
Thanks for the tips.