It’s very soft, like a set custard or pudding texture, so won’t hold up to a lot of cooking. You can use it in mapo tofu or stews like sundubu jjigae, but I just have it straight from the packet with some rice and a sauce. It’s very mildly flavoured, so you can also use it instead of vegan yoghurt or cashew cream to make sauces, or when you want to make a dish ‘creamier’.