Tofu

Tofu (or bean curd) is made from a milky substance derived from soya beans and is produced in blocks. It has a slightly nutty, but overall bland taste that takes on any strong flavours from the ingredients that it is cooked with. The product has a smooth, creamy consistency, and is sold in a range of different textures (soft, regular, firm and extra firm) depending on its moisture content. The firmness of the tofu may also be increased by freezing or pressing it.

Soft tofu (also referred to as silken, Japanese-style or Kinugoshi tofu) is relatively moist, with a consistency of custard. It blends well with other ingredients, making it ideal for creating shakes, dips, drinks, soups, spreads and dressings. Regular tofu, also referred to as Chinese-style or Momen, has less moisture than soft tofu and is usually sold packaged in water. It is suitable for dishes that require the tofu to be cubed or cut, and is ideal for grilling, stir-frying or barbecuing. It can also be used in place of ricotta cheese in a casserole or scrambled like eggs. Firm, extra-firm, and pressed tofus are drier still; they hold their shape in stir-fries and under grill and absorb other flavours well.

Tofu is regarded as a healthy option; it is high in protein, low in sodium and calories, cholesterol free and easily digested. There are many tofu products on the market now that have been designed as a healthy substitute for meat, such as tofu sausages, burgers, mince 'meat', breaded nuggets and escalopes, sandwich 'meat' and 'cheese' slices. Tofu is also sold smoked, pickled, flavoured, baked and deep-fat fried.