Tofu (Bean Curd) has a wide variety of byproducts which are often used in Chinese cuisine. It is an indispensible ingredients in traditional Buddhist or Taoist vegetarian dishes. One of the popular byproducts is tofu skin (腐皮 in Chinese or Yuba in Japanese) (the brownish sheet shown in the front of the picture). When it is bunched up to stick form, it is known as “tofu bamboo” (腐竹). Due to their rubbery texture, tofu skin and tofu bamboo are used to imitate meat in vegetarian cuisine.

Although no one knows for sure when tofu was first consumed as a food item or where it was originated, its consumption began as early as in 2nd century BC in China based on established history.

Tofu has a high nutritional value and is considered a good source of nourishment. It is low in calories, contains beneficial amounts of iron (especially important for women of child bearing age) and has no cholesterol. Many of its varieties are also high in calcium and magnesium.

Tofu is relatively high in protein, about 10.7% for firm tofu and 5.3% for soft “silken” tofu with a neglible amount of fat.