If you’re not convinced about tofu, you’ve been eating it all wrong. There’s much to love about the pressed soybean curd’s smooth texture and subtle nutty flavour. These tofu recipes traverse the Asian continent, plus some – there’s Japan’s hiyayakko, the Sichuanese classic that is ma po tofu (or, for Sunda’s variation, a lamb ma po tofu), and the crowd favourite, salt-and-pepper tofu. The possibilities are endless.
When it comes to choosing your tofu, the delicate texture of the silken variety is best suited for cold dishes, or gently simmered in broths just before serving. If the recipe calls for silken tofu to be deep-fried, treat it gently. Firm tofu, meanwhile, holds its own in braises. Store any unused tofu in an airtight container filled with water, and use within a couple of days.