Also known as bean curd or soy cheese, it is made in much the same manner as cheese. Soy milk, which is extracted from soy beans, is combined with particular agents which in turn coagulate the proteins producing a solid (curd) which can be pressed and used while any liquid is discarded. Depending on the requirements the curds may be pressed to be slightly soft or very firm.
In its uncooked state tofu has very little flavour, but once cooked it tends to adopt the flavours surrounding it. Used in many cases as a meat substitute, many Buddist priests use it in day to day cooking and have developed intriguing recipes. Tofu can be utilised in many a dish from stirfries, to desserts such as parfait’s or even puddings. A healthy substitute for meat which is high in proteins and minerals.