Tofu

Probably one of the most well known soya bean products is tofu, or bean curd, as it’s also called. This white, cheese-like curd was first made by the Chinese about 2000 years ago. The Chinese call it doufu, meaning ‘rotten beans’, and the Japanese name is tofu. To make it, soya beans are liquidised to form soya milk. A coagulating agent is added, causing the whey and protein to separate. The whey is drained off and the curd is pressed into blocks. Tofu is bland in taste, but its soft, silken texture absorbs the flavour of the ingredients it’s cooked with. Tofu is usually sold in blocks, either fresh, vacuum-packed or in small tubs or cartons of water.