The resulting soya curd is then pressed to remove the last of the whey and to produce tofu. This is, in fact, highly similar to the cheesemaking process. Firm tofu is sold chilled in blocks packaged in water. This needs to be rinsed off, after which the tofu is cubed or cut into strips, added straight to dishes or marinated in a mix of suitable spices first. Firm tofu can also be purchased in ready marinated pieces and in smoked blocks.
Silken tofu is sold at chilled and ambient temperatures in small board packages.
Silken tofu is soft and creamy and is used in dips and desserts. Commercially produced tofu can be quite bland in taste and texture and is best used in recipes where flavour is imparted by the accompanying ingredients. Firm tofu is best frozen and then thawed to improve texture, then cut into cubes and marinated, then oven baked on a high heat for 20 minutes. As well as having a high protein content, tofu also contains calcium, iron and B vitamins. Mycoprotein Mycoprotein is a food made by continuous fermentation of the fungus, Fusarium gramineurum.