If you’ve never really thought about cooking with tofu or simply see it as something to feed vegetarians when you’ve run out of inspiration, you’re missing out on a fantastic ingredient. There are all sorts of varieties of tofu available in terms of both texture (silken, dried, puffed, firm) and quality, from the mass-made blocks containing calcium sulphate to the all-natural organic versions made with nigari (a by-product of making sea salt through evaporation). But what makes tofu such a useful element in cooking is the fact it’s so good at taking on the flavours of other ingredients. See just how versatile tofu is and give this oft-maligned food the attention it deserves.