I think tofu is just an acquired taste. When I first started cooking it, I did all the things. Pressing, freezing then thawing, brines, breading, sauces, air frying, etc.

But the more eating it became habit, the less all that stuff mattered. When I’m preparing it now, I usually take it out of the package and immediately crush it with my hands into rough chunks into whatever I’m cooking. I actively crave the stuff enough that I will pretty much always eat a raw chunk as I’m crumbling it.