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.
Sunda’s lamb mapo tofu with green beans
Drunken corn and ginger stir-fry with silken tofu
Cauliflower, silken tofu and walnut rice bowl
Victor Liong’s cold silken tofu with peanuts, salted daikon, coriander and black vinegar
Silken tofu in a dashi broth with mushrooms and broccolini
Pan-fried pei pa tofu with Chinese sausage and prawns
Eggplant, tofu and sugarsnap peas with ginger and soy dressing
Pork, prawn and tofu fritters with salted chilli sauce
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