Tofu

This high-protein soy product is most commonly known by its Japanese name tofu. It is made from soaking, crushing and heating dried soybeans. The milky by-product is solidified by adding a natural coagulant that comes from boiling down seawater. Tofu, the perfect food for a vegetarian or vegan, can be made into main dishes or added to soups and stews. Fresh tofu comes in two styles: soft or silken tofu, used mainly in soups and salads; and firm tofu, used in stir-fries and fillings. Korean grocers also carry a soft custardlike tofu found in a clear plastic tube. This is used for making the famous hot pot, sundubu. It is also in dressings and smoothies. Tofu is now available in most supermarkets and the quality has gotten much better recently. If you have the opportunity to get fresh tofu from an Asian grocer we recommend that you try this. You must change the water every day or so as tofu can go off very quickly.