I've always love them, regardless of the texture and shape. I usually add some minced meat, fish paste, water chestnut and some fresh mushroom. I don't add any other seasonings as I find the fish paste already salty enough.
I've always prepared this dish without flipping the tau pok inside out but after seeing The Little Teochew's blog, I decided to try her method. Alas, it was a mistake. The tau pok got stucked to my AMC pan as I did not add any oil. I never need to add any oil when I roast it with the skin outside. Alright, I admit it's my negligence this time round. Lucky thing is, only a small portion of it got stucked.
DH doesn't usually eat bean curd stuff but he stole a piece of this as he likes the juicy fillings and the crunchy water chestnuts :)