By Simon Rimmer
White and wobbly, tofu (also called bean curd) is extremely versatile and, with the right addition of flavours, can be delicious. It’s made from cooked soya beans, is quite bland in flavour and responds well to marinades. It's also high in calcium and vitamin E and low in saturated fats. Tofu is high in protein and other minerals and is cholesterol-free.
Simple miso, tofu and mushroom ramen
Malaysian-spiced noodles with tofu
Spicy tofu and edamame beans
Lighter Thai green vegetable curry
Tofu croquettes with cranberry sauce
Spring miso soup
Steamed chilli soy tofu
Scouse eggs
Zesty tofu cheesecake
Tofu is available in firm, soft or 'silken' textures. It's also available ready-flavoured - smoked, spiced or marinated.
Beancurd (tofu) is usually sold packed in water in plastic packets or containers. For an extra-chewy, meaty texture, freeze firm tofu first, defrost and press before cooking.
Firm tofu is best used as a meat substitute and is good for stir-frying, barbecuing and grilling. If deep-frying, the tofu should be pressed between several layers of kitchen towel to remove any excess moisture.
Softer tofu can be used to make salad dressings, dips and pâtés, puddings, pie fillings, etc.
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