Tofu

Tofu or bean curd is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is of Chinese origin,and it is also a 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 a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
Tofu is thought to have originated in ancient China, but its precise origins are debated. Chinese legend ascribes its invention to prince Liu An (Chinese, 179--122 BC). Tofu and its production technique were introduced into Korea and then Japan during the Nara period. It also spread into other parts of East Asia as well.This spread likely coincided with the spread of Buddhism because it is an important source of protein in the vegetarian diet of East Asian Buddhism. Li Shizhen in the Ming Dynasty described a method of making tofu in Bencao Gangmu.
Tofu contains a low amount of calories, relatively large amounts of protein, and little fat. It is high in iron and, depending on the coagulant used in manufacturing, may also be high in calcium and magnesium.