What is tofu?

Tofu, also known as bean curd, is a made by coagulating soy milk and pressing the curds into blocks. Tofu is popular in Asian cuisine, where it is used in vegetarian dishes, and to enhance soups and curries. Its neutral flavour means that it is a great companion to a delicate or punchy dishes, and it can even be used in sweet desserts.
Tofu is particularly good at soaking up sauces, and is a common addition to laksas, curries and noodle broths. There are several different types of tofu, each with their ideal uses, of which the following are the most common.

Extra firm tofu

This firm tofu is available in blocks ready to be sliced and cooked. Extra firm tofu has very little water in it, and as a result has more nutritional value. This variety is also one of the easiest to cook with and is readily available at most supermarkets. It is best cooked in some of the following ways:

Sliced thinly and added to stir-fries
Dusted in a spiced flour and deep fried
Marinated for 15 minutes and then pan fried or grilled
Diced into small pieces and baked until chewy and dried

Hard tofu

Containing a little more water, hard tofu is slightly softer than extra firm, but is still perfect for stir-fries and soups. Other ways to use hard tofu include:

Sliced and added to braises and casseroles, where it can soak up some of the flavours
Crumbled and sprinkled over stews and stir-fries
Cut it into small, uniform cubes to add to stir-fries

Soft tofu

This crumbly tofu makes a wonderful substitute to cheese in salads or soups. This isn’t the type of tofu to choose if you want it to keep its shape, as it will start falling apart as soon as it’s out of its packet. However, this gives it an advantage in a number of dishes, including the following:

Pan-fried to make a vegan-friendly version of scrambled eggs
Crumbled over salads, soups or anywhere you’d use ricotta
Used in place of mince in your favourite burger recipe
As a filling in dumplings

Silken tofu

This delicate tofu has a soft, creamy texture that is similar to thick custard. This is the tofu of choice for sweet dishes, where it can be whipped into a mousse, blended with spices into a thick cream or made into a vegan cheesecake. Other ways to use silken tofu include:

Blended with herbs to make a dip
Adding to Japanese broth soups
As a dairy substitute in desserts, such as custard tarts, mousses and cheesecakes
Blend into smoothies to make them extra creamy

How to store tofu

Store your unopened tofu in fridge in the plastic container it comes in and use it by the due date. However, if you have any leftover tofu, drain it of all the liquid it comes with, then place in a well-sealed container and cover completely in fresh cold water. Drain and replace the water every day to ensure it keeps at its best. Store in the fridge and use within one week.