Tofu or bean curd, eaten as a staple food in the East for centuries especially in China, it is only in recent years that tofu gains popularity with the West, especially among the health-conscious consumers. 
Believe to have first made in China arond 150BC, tofu is made from soybeans and has an exceptionally high nutrition level, comparable to that of meat. It contains no cholesterol and has very low fats content. It is packed full of proteins, carbohydrates, polyunsaturated fatty acids, various minerals and vitamins, nutrients that are easily absorbed by the human bodies. This is why tofu is widely touted by nutritionists and vegetarians as one of the healthiest food ever produced by Nature.
Traditional Chinese medicine considers tofu a cooling food with a sweet nature. It has properties for benefiting the vital energy, promoting the production of body fluids and relieving dehydration. It also helps in relieving heatiness and in detoxification. Modern  medical research shows that tofu can lower cholesterol and help in the breaking down of fats, which is especially beneficial for patients suffering from cardiovascular diseases and obesity. Research also shows that tofu helps prevent cancer and Alzheimer's disease, as well as delays ageing symptoms.
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