Tofu was first discovered by a Chinese cook about 2000 years ago. It is made from soybeans, and it can be soft, firm or extra firm. Soft tofu is suited for sauces, salad dressings, and desserts, while firm and extra-firm tofu are used for baking, stir-frying, and grilling. Tofu can be used to prepare savoury and sweet dishes. As a substitute for meat, they are made as tofu sausages, tofu burgers etc.
Tofu is a good source of protein; vitamins (A, C, D, E, K, and the B vitamins); minerals (calcium, phosphorus, potassium, magnesium, iron, zinc, manganese, selenium, and copper); omega-3 fatty acids. It has antioxidant and anti-inflammatory properties. Considering that it is an excellent source of nonanimal protein, tofu is very important for a vegetarian diet. The daily requirement of protein is 56 grams for men and 46 grams for women. One block of tofu weighing 100 g contains 6.9 g of protein (soft tofu), 12.0 g of protein (firm tofu) or 13.3 g of protein (extra firm tofu).
In order to protect it, tofu should be refrigerated.