Think that tofu is a rubbery mess? It's time to try it in a new way. Whatever recipe you're making, make sure you're using the right kind of tofu for the job. If you're not a tofu expert, then you might find the number of options bewildering. Here's a quick guide to help you up your tofu game:

Firm tofu: As the name suggests, this tofu is pretty solid. In fact, it may not look all that firm when you take it out of the packet, so you'll want to press it and drain it before cooking. It's a great choice in dishes where you want it to hold its shape, like a tofu curry or our Korean-inspired spicy tofu bibimbap.

Silken tofu: This soft tofu needs to be handled with care. It has the texture of cream cheese, and it's great in soft, smooth recipes. Try it blended into a smoothie for a vegan-friendly protein shot. You can even use this tofu to make a luscious mousse or cheese-free cheesecake-style dessert. See if your guests can guess the secret ingredient — we bet they can't!

Firm silken tofu: This is a rich, smooth tofu that holds its shape. You can't substitute it for regular silken tofu. Instead, use it in dishes where you want that silky-smooth texture. It goes particularly well floating in Chinese or Japanese-style soups and only needs to be cooked very lightly.

Aburaage: If you're into Japanese food, you might want to experiment with this fun type of tofu. Aburaage is a deep-fried tofu skin that creates a pita bread-like pocket. Japanese people stuff them with rice to make vegan-friendly sushi.

Tofu. It's a word that strikes fear into the hearts of many diners — but if you turn up your nose at a plate of tofu noodles, you're missing out. This much-maligned ingredient is an everyday staple in many Asian countries, and with a bit of care, you'll soon learn to love it, too. Here are some tofu-handling tips:

Slice and dice: Time to get to work on those knife skills! If you think of tofu as a meat substitute, you might be tempted to serve a big slab like a steak or chicken fillet. That's not really using it at its best. Learn from Asian tofu lovers and chop it into bite-size chunks for better texture.

Add a sauce: Okay, we admit that tofu doesn't have a huge amount of flavour on its own, but it absorbs sauces and marinades really well! Tofu curry, tofu satay or tofu nasi goreng, an Indonesian favourite, are all great choices.

Play with texture: If you find regular tofu a little hard to swallow, try dusting it lightly with cornflour and frying it for crispy tofu. The combination of the crispy exterior and creamy middle is one of the easiest ways to convince a tofu doubter to give it another chance! For an easy, spatter-free version, try cooking tofu in an air fryer.

Spice it up: You don't need to drown your tofu in chilli powder, but it takes spices really well. A pinch of turmeric, a dash of paprika and a teaspoon of cumin is all you need to make a delicious tofu scramble for breakfast. Who needs eggs?