Ingredient of the week: Tofu

I first came across tofu when I was a university student in India. I had been invited to an Indian wedding where tofu was on the menu. Having never seen or tasted tofu before, I was blown away by the taste and texture.

Tofu, or bean curd, is soy milk, coagulated then pressed to make curd that is then formed into white solid blocks of varying softness. The softness varies from soft, firm or extra firm.