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.

More tofu recipes

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More tofu recipes

Mapo tofu

Mapo tofu traybake with mushrooms and pak choi

Salt and pepper tofu bowl

Miso, tahini and spinach butter beans

Smoked tofu bowl

Tofu traybake with tomatoes, ginger and peanuts

Air fryer tofu nuggets

Crispy tofu with garlic and ginger dressing

Doenjang jjigae (Korean beef stew)

Shredded tofu peanut ramen

Mediterranean tofu clusters

Kimchi jjigae with tofu

Spicy Sichuan hotpot

Vegetarian Chinese dumplings

Pad Thai with tofu

Korean-style mapo tofu

Braised egg dumplings in chilli broth

Black bean tofu 'mein'

Creamy mushroom pasta

Tofu scramble

Tender pork belly with rice parcels

White beans in a creamy tarragon and dill sauce

Tofu mee goreng noodles

Miso vegetable noodle bowl

Buyer's guide

Storage

Preparation

Typically made with tofu

Bibimbap

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