Tofu

Japanese for “bean curd.” It is known as dofu in China, where it said to have been invented due to a culinary mistake around the second century B.C. This incredibly versatile food is a thick, creamy, cheeselike substance obtained from ground, cooked, and strained soybeans (of which there are more than 1000 varieties in a wide range of colors; however, the yellow soybean is the one used to make tofu). The resulting soybean milk is curdled using heat and Epsom salt. (Although rennet is commonly used to curdle dairy milk when making cheese, it will not work with soybean milk.) The curds are drained and processed in much the same way as when making cheese. Tofu has a bland and neutral flavor and, though it can be eaten on its own, it is generally added to other ingredients because it has a great capacity to absorb the flavor of the food to which it is added. Tofu is used in every meal of the day in some cultures—from breakfast to dessert—fried, grilled, and poached. In the pastry kitchen, it is used to make ice cream and as a substitute for some dairy products. Tofu is a dream come true for those wishing to cut down on fat and cholesterol. It is unique among high-protein foods in being low in calories and saturated fat and entirely free of cholesterol. Tofu is also an excellent source of calcium and other minerals.