Tofu, or bean curd, can seem a bit tricky at first, especially if you’re not sure what to do with it. But once you try it, you realise how easy it is to work with. It’s made from soybeans, a bit like how cheese is made from milk, and it’s packed with plant-based protein. It also cooks quickly, which makes it a good option when you don’t feel like spending ages in the kitchen.

One of the best things about tofu is how well it takes on flavour. On its own, it’s quite mild, but that’s exactly what makes it useful. You can pan-fry it for a golden edge, bake or air-fry it for a firmer texture, or keep it soft and silky, depending on the dish. Different types give you different results too, from firm blocks you can cube and crisp up, to soft tofu that almost melts into the sauce.

In many East Asian kitchens, tofu is often treated very simply. Sometimes it’s just gently warmed or served as is, with a dressing poured over to highlight its texture. In this dish, coconut milk, chilli and ginger bring warmth and a bit of heat, while fresh herbs lift everything and keep it from feeling too rich. Recipe compliments of Woolworths TASTE.

Prep time: 15 minutes | Serves: 6 | Difficulty: Easy

Ingredients

For the dressing:

• ½ cup coconut milk
• 1 red chilli, chopped
• 1 teaspoon fresh ginger, chopped
• 1 teaspoon garlic, chopped
• Sea salt, to taste

To serve:

• 1 x 270 g pack silken tofu
• Fresh coriander, to garnish
• Basil leaves, to garnish
• Mint leaves, to garnish
• Lime wedges

Method

1. In a small bowl, whisk together the coconut milk, chilli, ginger, garlic and salt.
2. Carefully remove the tofu from its packaging and cut into neat cubes. Arrange on a serving platter.
3. Spoon the dressing over the tofu.
4. Scatter with fresh herbs and serve with lime wedges.