First produced more than 2,000 years ago by the Chinese, tofu, or beancurd, is sometimes referred to as Asian cheese. Tofu is made from soybeans, water and a coagulant or curdling agent.
There are three main types of tofu firm, soft and silken tofu. Firm tofu is dense and solid, and so can be used for stir-frying, deep-frying, barbecuing, stews or baking. Soft and silken tofu are more delicate. Silken tofu has a creamier, custard-like texture. Both soft and silken tofu are used in steamed dishes and soups or where tofu needs to be blended, for example, smoothies, ice cream or salad dressings.
Tofu spinach curry
Tofu is naturally bland, so begs for stronger flavours such as ginger, garlic or spices. Try this Indian-inspired curry, which is traditionally made using milk curds or paneer; here it's replaced by firm cubes of tofu. If you have time, you can pan-fry the tofu cubes first in a small amount of oil before tossing them into the spinach curry. This helps to keep their shape better.
Ingredients (Serves 2 as a main)
500g frozen spinach, defrosted and drained
1/2 tbsp olive oil