First: So no one commented on making your own? Seriously, as someone mentioned, it's like different soymilks, some taste different - or more "beany" - so keep trying... and with tofu (as with soymilk), the FRESHER the better. Thus, homemade would be ideal. If you can't be bothered to make homemade than by all means find a local Asian Market where they sell fresh, handmade tofu. It'll make a HUGE difference in how it tastes and the texture as well.
Second, are we all talking about the same KIND of tofu here? The jellO-like "silken" tofu (usually "Mori-Nu") stuff is NOT GOOD!!! (Except blended in smoothies, etc) It comes in a shelf-stable little box and will NOT WORK in stir-fries, or similar uses. And in my opinion is VERY "beany" and pretty much nasty for anything except smoothies, soups, dressings and blended sauces.
If you want firm "cubes" of tufu, you need to use a firm or medium-firm water-packed "fresh" style brick of tofu. Usually in a white plastic tub, in the refrigerated section. This works nicely for cubes, slabs or even scrambles. If you want it even firmer, get the nigari tofu or baked tofu that comes in a hard plastic-wrapped cube-like brick and is VERY firm and dense. Trader Joe's tofu (if you get it as FAR frim the expiration date as possible) is really nice with a mild flavor and holds up well for stir-fries, curries, baked tofu, or mashed up for scrambles.
Originally Posted by Veganess
I too wasn't a fan of tofu and rarely used it in my cooking. It was only when it occured to me that perhaps homemade tofu would be better that things turned around. Fresh, homemade tofu is amazing and it's dead simple to make. Here is a link to the procedure I use to make mine. Recipe