Tofu is one of those divisive ingredients – a bit like mushrooms or coriander – that people tend to either love or loathe. Personally, I have always sat somewhere in the middle. I don’t exactly dislike it, but I wouldn’t call myself a fan. Lately, though, in an effort to be a little diverse with my diet and because tofu is a good-value source of plant-based protein, I’ve been cooking with it often and am beginning to see its appeal.

Made from soybeans and water, tofu (or bean curd as it is also known) is most commonly sold in firm or silken varieties. I’ve mainly been using the firm kind which, I think it’s fair to say, doesn’t have a huge amount of flavour on its own. So how you cook tofu, and what you cook it with, makes all the difference.

A fail-safe option is to fry it. Whether you prefer to crumble, cut it into cubes or slice it thinly, always pat the tofu dry thoroughly with kitchen towel before sautéing in a generous amount of oil so it turns nutty and golden. Tofu is a bit of a flavour sponge, so seasoning is key. Either marinate it before cooking (try soy sauce, maple syrup and grated ginger) or finish it in the pan with a bold sauce, as in this week’s recipe. Another useful tip is to toss cubed tofu in cornflour before frying, as I have done here, which gives it a light, crisp coating.

1 tbsp cornflour, £1.40 + 280g block firm tofu, £2.30 + 200g Tenderstem broccoli, £2.10 + 1 heaped tbsp black bean garlic sauce = £2 per serving (serves 4)

METHOD

Cut the tofu into 1cm-2cm cubes.Pat dry with kitchen towel. Place 1 tbsp cornflour in a bowl with a pinch of salt and pepper and toss in the tofu, coating it well.

Heat 2 tbsp cooking oilin a large frying pan over a high heat. Fry tofu for 6-7 minutes, turning regularly until golden.

Meanwhile cut thebroccoli into 3cm pieces,place in a mixing bowl and cover with just-boiled water from the kettle. Leave for 3 minutes to lightly blanch and soften slightly.

Lift the tofu from the pan and set aside.Lower the heat slightly and add 1 chopped garlic clove. Drain the broccoli and add to the pan, too, frying for 2-3 minutes.

Stir in 1 tbsp black beangarlic sauce,1 tbsp water and 1 tsp honey and stir-fry for a minute. Finally, add the tofu and stir until everything is nicely coated. Serve with plenty of steamed rice and some sliced fresh red chilli, if you have it.

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Eight festive recipes from Bake Off star Jürgen Krauss