How to make tofu delicious By Jill Dupleix Sept. 13, 2012, 7:49 a.m. If you think tofu is a sort of reverse black hole into which all flavour disappears, think again. Overlooked, taken for granted and often despised, tofu should be seen for what it is - a healthy, affordable, versatile block of creamy, soybean goodness. After all, it takes on the strongest flavours, adds rich creaminess to soups and broths, and provides an innocent contrast to the pickled, salted and cured foods we love. There are lots of different types of tofu, but the tofu virgin need remember only two, most easily described as Japanese and Chinese. The first is silken tofu, a soft, silky-smooth Japanese style available in sealed packs on the shelves of supermarkets and Asian food stores. It can be used to make sauces, dressings, desserts, or to add to soups, miso broths and stews. It cuts cleanly into slices and cubes, and purees without becoming granular. I adore it, hence the three recipes here all call for it. Then there's the Chinese-style firm, fresh tofu, packaged in water and stored in the refrigerated section. It's cushiony to the touch, with a visible curd; ideal for stuffing, steaming, baking and stir-frying. Both are available in bewildering degrees of soft, firm, extra firm and so on - I usually go for the firm in both. Silken tofu with soybeans and chilli This recipe can play out any number of ways - drown steamed tofu in your favourite