Tofu is Chinese, Japanese, Korean, Indonesian, Vietnamese etc, origin cuisine. Tofu or bean curd is a soft white meal made by coagulating soy milk, and then pressing the resulting curds into blocks.
Tofu has a little flavor and smell. So it can be used either in savory or sweet dishes. Tofu also often be seasoned or marinated, in order to suit with the dish. There are many kinds of tofu, such as fresh tofu or processed tofu in some way (fried tofu, bolied tofu, tofu filled with meat etc).
Tofu originated in Han dynasty in ancient China, Li Shizhen in Ming Dynasty described the method of making tofu in Bencao Gangmu. Tofu and its production technique were subsequently introduced into Korea, Japan, and Taiwan. It also spread into other parts of East Asia as well. This spread is coincided with the spread of Buddhism, cause tofu is an important source of proteins in the vegetarian diet of Buddhism.
Tofu also contains high calcium and/or magnesium, depends on the coagulant used in its manufacture. Tofu also contains low calories, contains relatively large amount of iron, and contains little fat.