Tofu is made by coagulating soya milk, similarly to the way curd cheese is made from cow's milk, and pressing the resulting curds into a block. Its flavour is very neutral, so it readily takes on the flavour of the marinade or spices with which it is prepared. It is sold in a range of textures, from silken and soft to extra firm, which is well suited to frying or grilling. It is a good source of protein and calcium when set with a calcium salt, as is often the case with “natural” varieties.
