Someone who has rarely eaten tofu may be more comfortable meeting it beside familiar rice and vegetables than in a meal where every component is new. There is no need to make the whole plate an experiment.
Choose one new ingredient and prepare it well. Describe its flavor and texture plainly, and avoid insisting that it tastes exactly like something else. That comparison can create an expectation the food was never meant to meet.
Let people decide how much to try. Pressure and commentary about every bite rarely improve an ordinary dinner. A shared sauce or familiar side gives the meal common ground.
If somebody dislikes the ingredient, ask what bothered them only if the conversation is welcome. Texture, seasoning, and the ingredient itself are different issues, and not every preference needs to be solved at the table.