China was the birthplace of tofu, also known as bean curd. Some see it in the West as a novel food, but in traditional Asian diets, it is regarded as a staple.
The firmness and water content determine the type. The firmer it is, the more calories and nutrients it contains. As a result, softer types have more water and are lower in calories, carbohydrates, protein, and fat.
This versatile food can be used in a variety of recipes.