gotchya!

if you allow the tofu to soak in some of the flavors of whatever dish you are making, (say, saag with tofu or tofu with matar instead of matar paneer), before you have to fry it or saute it or whatever, then it tastes so much better. nothing beats the flavor of paneer, especially homemade, but still, there is a "healthy" and lactose free alternative that can be just as tasty.

we used to use tofu in our house growing up to 1) experiment with flavors (my mama comes from a long line of award winning cookery types) and textures, 2) too tired/lazy to make paneer 3) i was usually going through some phase of "jesus! save the aneemals! don't support factory farming! boycott everything-" you know vegany stuff, and 4) it was less fattening than paneer.

Sooo.... short story long, if you take the extra step to initially season the tofu prior to using it as called for in any of the dishes requiring paneer , it turns out beautifully and you wont even be able to discern the difference.

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