Tofu is a soft, mild-tasting food made from soybeans. To make tofu, soybeans are soaked, ground up, and boiled to create soy milk. Then a coagulant (a substance that makes liquids thicken) is added, similar to how milk becomes cheese. The result is pressed into white blocks that look a bit like pale cheese.

Tofu originated in China over 2,000 years ago and has been a staple food throughout Asia ever since. Because it has very little flavor on its own, tofu absorbs the taste of whatever it's cooked with: soy sauce, spices, or marinades. Some people pan-fry it until crispy, others add it to soups, and still others blend it into smoothies.

The texture of tofu varies from silky-soft (which breaks apart easily) to extra-firm (which holds its shape when cooked). This versatility makes it useful in many dishes. In Japan, cold tofu with soy sauce is a summer favorite. In Korea, it's often served in spicy stews.

Because tofu is high in protein but contains no meat, many vegetarians and vegans rely on it as a protein source. Some people love tofu's subtle taste and texture, while others find it too bland. Either way, it has sustained billions of people for millennia.