Chinese families love tofu dishes. It is more of the unique dishes that that makes most vegetarian meals. These vegetarian meals are special because they are mostly consume during the 1st and the 15th day of the month of Chinese calendar.
The vegetarian act of twice a month is regarded as lowest amount of days that the Chinese ate non-meat products. And thus, tofu became their primary vegetarian source.
As a food scientist, tofu is just as regular as meat. In fact, most of my meals contains tofu because of the texture that resemble meat and for the nutritional values. Tofu is a meat substitute and could be a great meat substitute if you want to reduce the amount of fat that comes with meat, environmental impacts.
Risk for consuming tofu are probably the issues of GMO soybean and/or gout problem caused by increased uric acid level that can be contributed through consumption of soy protein. Nevertheless, tofu served as a great alternative for meat, blend well with other ingredients and provide varieties of taste from plain to the smoked flavored tofu. There are so many varieties that I have yet felt sick from eating too much of tofu.