We keep vegetarian, and tofu is a delight in this house. When cooked right, of course, otherwise it's a soggy goo.

You want this book. It is all about cooking tofu right. I can also recommend the dumpling book with equal praise. It's worth it for the char siu bao alone.

Segue, on topic: I have not tried making Inari tofu, but should, given my propensity towards that kami and the dear kitsune. Foxes are great fans of tofu.

There's a recipe in the tofu book called kitsune udon: noodle soup with soy-simmered fried tofu. I want to make that one.