Here is our tofu, made from soya milk. Unlike cheese, tofu needs to mature/ferment. Tofu should be eaten as fresh as possible, then it is at its best.
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The somewhat firmer types of tofus are especially suitable for baking, frying, crumble, filling, etc. The softer tofus species are suitable for (with policy!) gentle stewing, frying or even eating raw. There is also an extra soft variety called Silken tofu. After purchase at home submerged in a bowl of water in the refrigerator to keep for a few days (if necessary, because you prefer to eat the same day). Do change the water every day. Freezing is not wise, unless you want to make Tofupuffs.