Tofu demystified (plus 7 great recipes for you to try)

Tofu is also known as bean curd and is a plant protein made of solidified soya milk. It’s famously used in east Asian and southeast Asian cuisines and the making of tofu dates back to the Chinese Han dynasty some 2 000 years ago.

Tofu can be spiced and marinated, deep-fried or pan-fried. It’s also good to know that tofu takes on different flavours really well.

To use it, first drain the tofu block, slice it, then place onto a sheet of kitchen paper, cover it with another sheet of paper and allow it to dry for 30 minutes. Once your block of tofu has dried, it’s ready to be spiced. If you plan to use a marinade, it’s best to use a vinegar-, citrus- or soya-based marinade.

To make an easy Asian-inspired tofu marinade:
Mix ¼ cup soya sauce, ¼ cup balsamic vinegar, 3 T honey, 2 minced garlic cloves, 2 T fresh ginger and 2 sliced spring onions. Toss the sliced tofu in the mixture and allow to marinate for 15–45 minutes, depending on when you need it. It can marinate for a full 24 hours if you plan to use it the next day.

To make a spice crust:
Use whichever spices you fancy, an easy example could be your favourite curry paste. Generously coat the drained and chopped tofu in the curry paste allow to infuse for 15 minutes, then place in a hot wok and fry until browned on each side.

The key to making really crispy tofu is cornflour. Once you’ve drained and dried the tofu, dust with cornflour, then using a heavy-based pan, fry over a high heat for 1–2 minutes on each side until crisp.

For more flavour twists, try one of these suggestions...

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Discover more recipes featuring tofu here.