Tofu

Ethereal taste

Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm bean curd is a food

Beyond these broad categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its s Asian cuisines,[2] and has been consumed in China for over 2,000 years into solid white blocks

Tempura Tofu

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Used in daily meals in Japan

Tofu-making was first recorded during the Chinese Han dynasty some 2,000 years ago.[3] Chinese legend ascribes its invention to Prince Liu An (179–122 BC) of Anhui province. Tofu and its production technique were introduced to Japan[12][13][14] during the Nara period (710–794).

Some scholars believe tofu arrived in Vietnam during the 10th and 11th centuries.[15] It spread to other parts of Southeast Asia as well.[16] This probably coincided with the spread of Buddhism as it is an important source of protein in the vegetarian diet of East Asian Buddhism.[12] Li Shizhen, during the Ming Dynasty, described a method of making tofu in the Compendium of Materia Medica.[17] Since then, tofu has become a staple in many countries, including Vietnam, Thailand, and Korea, with regional variations in production methods, texture, flavor, and usage.

The most commonly held of the three theories of tofu’s. In Chinese history, important inventions were frequently attributed to important leaders and earthed from an Easteded suan origin of tofu