Soft tofu in broth and browned firm tofu cubes are very different eating experiences. Disliking one does not tell you much about the other.
If your first attempt was disappointing, describe what went wrong. Was it bland, watery, rubbery, or overwhelmed by sauce? A more specific observation gives you a useful next step. Drying the surface may help browning; choosing another texture may matter more for a smooth sauce.
Try a small amount in a dish whose other flavors you already enjoy. Follow the package storage instructions and a clear method rather than treating tofu as something that can be added anywhere without preparation.
You are also allowed not to like it. Beans, lentils, and other suitable foods offer different cooking possibilities. Learning a plant-based kitchen does not require enthusiasm for every ingredient in it.