I'm into it...
Tofu - a condensed form of soft, white bean curd shaped into blocks - comes in 3 main forms: firm (may vary), soft and silken. Steamed, stir-fryed or tempura-ed, it seems that with each of these varieties, the creative possibilities are ENDLESS...
What's behind the tofu craze? Plain and simple - it's low in calories/fat and high in iron. Certain types of tofu can be high in calcium and magnesium as well. It also lends itself to a great many recipes, the go-to substitute for vegetarians, vegans and fans of bean curd.
But you don't have to take my word for it. Check out this site: http://www.soyfoods.com/
Consider it your essential guide to tofu, tempeh, soy beans, soy protein, and every other "soy" thing under the sun.
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