Beancurd

This high-protein, soft and virtually flavourless material, similar in texture to a firm custard, is hydrogenated from soya milk and is available in firm, medium-firm and hard versions. Ideally use beancurd, or tofu as it is known by the Japanese, on the day of purchase, though it will keep in the fridge for weeks. With the growth of vegetarianism, consumption has increased dramatically in the West over the past decade, though it has been eaten in the East for nearly 2,000 years. It readily absorbs flavours from the seasonings and aromatics in which it is marinated or cooked.