Tofu
A soft white food made by curdling soy milk and pressing the curds into blocks.
Also: bean curd, doufu
Tofu originated in China and is now eaten across East and Southeast Asia and beyond. Dried soybeans are soaked, ground with water and boiled, and the liquid is strained off as soy milk. A coagulant, usually a mineral salt, is stirred in, and the curds are pressed. Less pressing gives silken tofu and more gives firm tofu. It has little flavour of its own and takes on others well. It is rich in protein.