Tofu
Glycine max · Legume
Top 10 pairings
Soy milk curdled into white blocks, from custard-soft silken to pressed firm. Invented in China some two thousand years ago, it is mild and faintly beany, and soaks up marinades, broths and sauces.
Picking a good onedrag
Just made, water clearSour, slimy, water ropy
Shop freshEveryday bestFry, braise, simmer or eat it cold. Constant cold under 5 C, not cooking, keeps it safe.
The packing waterFaintly hazy, still runs freely
The blockWhite through, corners softening
Tub and chillCold, lid flat, date well out
Smell on openingAlmost nothing, just cold water