It comes in various formats. Fresh silken tofu is light and junket-like, rather like a pale set custard, while firm-pressed tofu is a slightly darker colour and has a more rubbery texture that is better for cutting into cubes to fry or roast. Both can be used straight from the packet.

Snow-dried tofu comes in crisp thin squares that need to be rehydrated before use.

To enjoy tofu at its best, stick with recipes from countries where it is a traditional food - the cuisines of Japan, China, Vietnam, Malaysia and so on. When used in cooking as a substitute for ingredients such as cream, cream cheese and eggs, tofu is highly disappointing.

Snow-dried tofu and unopened UHT packs can be kept in the cupboard.

You need to keep fresh tofu, or any from a UHT pack that you have opened, in the fridge, in which case it should be covered with cold water and sealed in a lidded plastic container. Change the water daily until the fresh tofu is used.