Tofu

Drain it, wrap it in a clean tea towel and press for 15–30 minutes, then cut it into cubes and pat them dry. Fry in a hot, lightly oiled pan without moving the pieces for a few minutes, until a golden crust forms.

Press firm tofu, tear or cut it into bite-sized pieces, then toss with a little oil and cornflour. Bake on a lined tray at 200 °C for about 25–30 minutes, turning halfway through.

Press firm or extra-firm tofu when you want it browned or crisp: it releases water and takes on a marinade more readily. Silken tofu is too delicate to press and is better blended, stirred into soup or used as a soft filling.

Keep leftover tofu submerged in fresh water in a covered container in the fridge, changing the water daily; use it within about three days. Freeze it in an airtight container for longer storage: thawed tofu becomes chewier and soaks up sauces well.

Use firm tofu in stir-fries, noodle dishes and curries, or crumble it with spices for a filling in tacos or sandwiches. Silken tofu works well blended into a creamy soup or dressing, or served in mapo tofu.

For chunks in a stir-fry or curry, try tempeh, which is also made from soya beans but has a firmer, more textured bite. For a soft blended texture, use unsweetened soya yoghurt or blended cooked beans, though the flavour and cooking behaviour will differ.

Silken tofu holds more moisture and has a custard-like texture, so it can break apart when fried; use it in sauces, soups and desserts. Firm tofu is denser and easier to cube, press and brown.

Yes. Tofu is already cooked during production, so you can eat it straight from the pack; drain it and add it to salads, or blend silken tofu into a dip. Keep it chilled and use clean utensils.