Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

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Tofu is a white bean curd made from soya beans which has the protein equivalent of eggs. The smoked variety has a subtle flavour, but the plain white variety is completely tasteless. If using packaged tofu, drain it and dry it on absorbent paper - it will then be easier to cook. When stir-fried and tossed in flavoured oils and spices, it becomes a tasty and versatile ingredient. For sweet dishes, beat in some concentrated fruit juice, or use in soufflés and cold puddings.