Extra firm tofu

Press it for 15–30 minutes between clean tea towels, with a weight on top, if it is packed in water; this helps it brown and hold a marinade. If it is sold vacuum-packed and feels dry, you can usually skip pressing.

Pat it dry, cut it into cubes and toss with a little cornflour. Fry in a thin layer of hot oil for about 8–10 minutes, turning the pieces until several sides are golden.

Yes. Cut pressed tofu into bite-sized pieces, toss with a little oil and seasoning, and air-fry at 200 °C for 12–18 minutes, shaking the basket halfway through. Leave space between pieces so they crisp rather than steam.

Keep unused tofu covered with fresh water in a sealed container in the fridge and use it within 3–4 days. Change the water daily; if it smells sour or feels slimy, discard it.

Yes. Drain it, cut it into pieces and freeze in a sealed container. Thaw it in the fridge, then squeeze out the extra water; freezing makes the texture chewier and more porous, so it takes up marinades well.

Use crisped cubes in a stir-fry, curry or noodle bowl, or crumble it for a tofu scramble. For a quick marinade, combine soy sauce, ginger and garlic, then bake the tofu at 200 °C for 20–25 minutes, turning once.

Yes, especially in stir-fries, curries and wraps. Press and cube it, then brown it before adding sauce; it will not taste like chicken, but its firm shape makes it a useful plant-based stand-in.

Yes. Tofu is already cooked during manufacture, so you can eat it straight from a freshly opened pack; drain and pat it dry first if you want a firmer bite in a salad or sandwich.