Firm tofu has a hard, rough texture and retains its shape and texture during cooking. Widely used in Peranakan and Asian cuisine, it is very versatile and can be boiled, steamed or fried, and it takes on the flavour of the dish it is cooked in readily. To store freshly made tofu from the wet market, change the water it is soaked in daily and drain the excess water before using. For the vacuum-packed tofu from the supermarket, open the packet only when required. Keep refrigerated and discard if not used after 2-3 days or once it smells off.