Tofu

Press firm tofu between clean tea towels for 15–30 minutes, then cut it and pat it dry. Fry in a hot, lightly oiled non-stick pan, leaving the pieces undisturbed until a golden crust forms before turning.

Tear or cube pressed firm tofu, toss with a little oil and cornflour, and spread it out on a baking tray. Bake at 200 °C for about 25–30 minutes, turning once.

Keep leftover tofu covered with fresh water in a sealed container in the fridge and use it within three to four days; change the water daily. If it smells sour or feels unusually slimy, discard it.

Yes. Drain it, cut it into portions and freeze in a sealed container. Thawed tofu becomes firmer and more porous, so it absorbs marinades well; press out the extra water before cooking.

Use firm tofu in stir-fries, curries and noodle dishes, or crumble it into a scramble with onion, spices and vegetables. Silken tofu blends smoothly into soups, sauces and desserts.

For cubes in a stir-fry or curry, try tempeh or seitan; both have a firmer bite, so cooking times differ. In a blended sauce or dessert, use silken tofu’s recipe-specific alternative, such as yoghurt or a soft plant-based cheese.

Tofu provides 22 g of protein per 100 g. A 100 g portion of tofu bean curd has 6.6 g, so the protein content can differ considerably between tofu products.

Plain tofu is not necessarily salty, but marinades and seasoned or smoked products can add a lot. Taste before adding salt, especially when cooking with soy sauce, miso or stock.