Tofu, which has been a popular product in the East for centuries, is a soya based substitute for meat. It is made from curds of soya milk created through the addition of natural mineral coagulants (in sea salt), which are based on calcium and magnesium.

One of tofu's most prized qualities is its versatility. A sort of culinary chameleon, it can absorb just about any flavour. Tofu is a soft and creamy meat substitute, which is extremely good for crushing, mixing, crumbling and preparing in sauces and dressings.

Or would you prefer a firmer structure, for the oven or wok? If so, prepare your tofu as follows:

• Boil in water for 5 minutes with sea salt and soy sauce.
• Dip in soy sauce and bake in the oven for 15 minutes at 150°C.
• Coat in corn starch and deep fry in vegetable oil for 1 minute (or longer) at 160°C.

Tofu is best kept in a bowl of water in the fridge.