Tofu, sometimes bean curd, is a food made by coagulating soy milk with calcium sulfate (gypsum), nigari (a sea-salt derived compound rich in magnesium chloride), or other agents, and then pressing into blocks, similar to the way cheese is made from milk.
Sounds appetizing doesn't it?
In Asian cuisine, tofu can be prepared either in savory or sweet dishes, and is known for absorbing the flavors of the other ingredients used. In the Americas and Europe, tofu is frequently associated with vegetarianism, veganism and imitation meats as it is a good source of protein; however, its uses extend far beyond that. It usually comes packed in water, and comes in two main varieties: Hard/firm and Soft/silken tofu.
Tofu is very high in protein and has very little flavor of its own. This is what makes it versatile; it takes its flavor from whatever is added to it — marinating is a popular way of flavoring tofu. Tofu can be made to taste like cheese, pudding, eggs, bacon, etc
I added some to my couscous from the previous video.