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Tofu , also known as bean curd , is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian and Southeast Asian cuisines .   Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish.
This article is a basic intro on how to prepare the underdog of proteins: Tofu. If you've had one bad tofu experience, don't sweat it. Give it a second try! Tofu is extremely versatile, and is a great cholesterol-free and heart-healthy protein. Tofu (which is basically just coagulated and pressed soy milk, very similar in production to cheese) is a very healthy addition to any diet that's easily incorporated into almost any dish.
Tofu skin , yuba , bean curd skin , bean curd sheet , or bean curd robes ,  is a food product made from soybeans. During the boiling of soy milk , in an open shallow pan, a film or skin forms on the liquid surface. The films are collected and dried into yellowish sheets known as tofu skin.   Since tofu skin is not produced using a coagulant, it is not technically a proper tofu ; however, it does have similar texture and flavour to some tofu products.