Tofu really depends on which consistency you buy. In stores like H-mart or other asian stores (USA), you can usually buy from very soft (silken tofu, consistency very soft) to very firm (consistency closer to a block of fresh cheese)
In Europe it can even go to more firm consistencies, something you can also reach yourself if you press/compress it for a few hours (google tofu press, probably also works if you improvise it).
If you’re searching something more meat like, I’d recommend trying soy chunks from a local indoan store (or the internet), they are also very convenient because they come dry and you can store them for ages until you soak and cook them.
Just make sure to add spices when cooking tofu and/or soy chunks, because both don’t really have a taste by themselves. I usually use Soy sauce, sesame oil, garlic powder, salt, pepper and various types of chillies.
Tofu really depends on which consistency you buy. In stores like H-mart or other asian stores (USA), you can usually buy from very soft (silken tofu, consistency very soft) to very firm (consistency closer to a block of fresh cheese)
In Europe it can even go to more firm consistencies, something you can also reach yourself if you press/compress it for a few hours (google tofu press, probably also works if you improvise it).
If you’re searching something more meat like, I’d recommend trying soy chunks from a local indoan store (or the internet), they are also very convenient because they come dry and you can store them for ages until you soak and cook them. Just make sure to add spices when cooking tofu and/or soy chunks, because both don’t really have a taste by themselves. I usually use Soy sauce, sesame oil, garlic powder, salt, pepper and various types of chillies.