Tofu (豆腐, tōfu?), or bean curd is a soft white food made by coagulating soy milk, and then pressing the resulting curds into blocks. It is of Chinese origin, and part of East Asian and Southeast Asian cuisine such as Chinese, Japanese, Korean, Indonesian, Vietnamese and others. There are many different varieties of tofu, including fresh tofu and tofu that has been processed in some way. Tofu has very little flavor or smell on its own, so it can be used either in savory or sweet dishes, and is often seasoned or marinated to suit the dish.
Tofu originated in ancient China, but little else is known about the origins of tofu and its original method of production. Tofu and its production technique were subsequently introduced into Korea, then Japan during the Nara period, and Taiwan. It also spread into other parts of East Asia as well. This spread likely coincided with the spread of Buddhism as it is an important source of proteins in the religion's vegetarian diet.
Tofu is low in calories, contains a relatively large amount of iron and contains little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in calcium and/or magnesium.
The English word "tofu" comes from the Japanese tōfu (豆腐), About this sound listen (help·info) which itself derives from the Chinese dòufu (豆腐 or 荳腐). Although in both languages the characters together translate as "bean curd," the literal meaning of the individual characters is "bean" (豆) and "curdled" (腐).
more details : http://en.wikipedia.org/wiki/Tofu
Kinds of Japanese tofu - Japanese tofu recipes
Introduces you to Japanese tofu dishes and recipes - about Japanese tofu.
Tofu - tofu menu - tofu recipe - Japanese cooking - Japanese food
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Tofu - Wikipedia, the free encyclopedia
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Notes: Although shelf-stable tofu doesn't require refrigeration before it is opened, it is often sold alongside fresh tofu in refrigerated cases.
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