tofu

Pressed soybean curd derived from soymilk. It is a good source of protein and naturally low in fat.

Tofu comes in three varieties: smooth and firm, in small white blocks, used for stir-frying or steaming; as a junketlike solid used in making dips, salad dressings, or ice cream; and hard, fermented, and/or seasoned cakes, which may be sliced and eaten or used in cooking. The flavour is bland, but it combines readily with other ingredients; the fermented and seasoned tofu has the taste and texture of various cheeses.