Protein
Tofu
Also called bean curd, soft tofu, silken tofu
Soy milk coagulated and pressed into blocks. Soft or medium sits in mapo tofu and sundubu; firm is for frying and mandu.
Origin
Developed in China and became daily protein across East and Southeast Asia. It is not a 1970s meat substitute.
Flavour
Mild, slightly beany, a carrier for chilli oil, fermented bean paste, soy and sesame. Fresh tofu tastes clean; old tofu smells like a wet sponge.
How it is made
Soybeans are soaked, ground, cooked and strained to milk. Curds are pressed in moulds; silken tofu sets in the carton without pressing.
How to use it
For mapo tofu, use soft or medium so the cubes slump into the sauce; fold, do not stir like fried rice, or they shatter. Drain silken and spoon it โ pressing collapses it into liquid. Firm tofu can sit under a weight for twenty minutes if you want a hard sear; pat dry and use a thin film of oil in a hot pan. Soft tofu in kimchi jjigae goes in at the end so it heats without dissolving.
Storage
Unopened packs live in the fridge until the date. Discard tofu that smells sour or whose water has gone fizzy.
Recipes using it
Checking your allergy settingsโฆ
