— CANCELLED

Okay. So, uh, on, on one hand, Cheryl, uh, tofu is, uh, universally bland in its kind of traditional plain form. Uh, tofu does come in a number of different styles, uh, which reflect water content, uh, the smoothness of the texture and, um, the firmness, uh, of the product. And as texture changes, it, it does to some extent, affect what we taste on the palette. Um, but in terms of, you know, the addition of flavors, I'm gonna answer that part in a couple of ways. Uh, at the store, uh, at least in, in my neck of the woods here in the northwest of the United States, um, there are some, uh, examples of tofu that are made with the addition of flavorful ingredients such as lemongrass. Um, but if we're gonna stay, uh, uh, focused on traditional plain tofu, then really it's up to you, the cook to flavor the tofu in a way that's gonna be satisfying to you. And, uh, you know, so this is where practice comes into play. And this is where the, the Rouxbe approach, you know, in our courses, uh, you know, we emphasize the acquisition of knowledge and skills, uh, to empower you to take food down different paths, uh, in directions that you really enjoy, where you can feature, you know, regional flavors from around the world, or you can focus on ingredients that you, um, that you really enjoy yourself. Uh, so in this way, you're gonna produce the foods, uh, in this case, tofu that is gonna taste the best. Okay? Uh, so hopefully that gives you some context, uh, and, and you can work from that.