Boring? Varied! Tofu in portrait.

How soybeans can make “the thousand tastes” tofu

Its consistency ranges from creamy to firm, it is used in desserts as well as spreads and stews. Tofu may have been invented in China, but it received its commonly used European name from Japan. You do not need much to make tofu: soybeans, water and a coagulant. But not all tofu varieties are made from soybeans: the yellowish jelly-like Burmese tofu is made from chickpeas.