Called doufu in its native China, tofu was invented over 2000 years ago by a Chinese scholar and has been very popular food till today. Obtained from the milky liquid extracted from soy beans, tofu has the appearance and texture of soft cheese, but only a faint flavor of its own and somewhat tasteless. That is why it can be easily combined with other ingredients and readily absorbs the flavors of the foods with which it is cooked with.

Tofu, a Chinese food product that is cheap and easy to prepare and of amazing versatility, can be used in countless number of ways. Its bland taste makes it suitable for use in everything from main courses to desserts, and even in drinks. It can also be cooked with meat, fish, and other sea-foods. Tofu can be boiled plain, with a little bit of any flavoring.

What makes tofu very popular is its nutritional value. It's high in protein and low in carbohydrate; cholesterol free and high in iron. Frequently associated with vegetarians and the people who are health conscious, the nutritious tofu is much more digestible than beans. Tofu is often linked to beautiful complexion and smooth skin as well.

Tofu usually comes in rectangular block, is mostly available in bulk, individually wrapped (usually vacuum sealed), as well as in dried or frozen form. Fresh tofu can be kept in the refrigerator or the freezer.

Ingredients 5-6 Chinese mushrooms 1 ¼ cups water ¼ cup oil 2 tsps salted black beans, soaked for 10 minutes and drained 5-6 tbsps ground beef 3 scallions, thinly sliced 4 garlic cloves, minced 2 tbsps soy sauce 2 tbsps hoisin sauce 2 tsps chili sauce 1 tsp sugar 2-3 cakes bean curd, diced ¼ cup chicken stock 2 tsps cornstarch, dissolved in 3 tbsps water 1 tbsp sesame oil

Directions: 1) Soak the mushrooms in the water for 20 minutes. Drain, reserving the water. Stem the mushrooms and cut into quarters. 2) Heat the oil in a pan. Add the black beans. Stir fry for 20 seconds. Add the beef, half the scallions and the mushrooms. Stir-fry for 3 to 4 minutes. 3) Add the garlic, 3-4 tbsps of the mushroom water, the soy sauce, hoisin sauce, chili sauce, sugar, beancurd and stock. 4) Bring to the boil and simmer for 3 to 4 minutes. Sprinkle in the cornstarch mixture, the remaining scallions and the sesame seed oil. Cook, stirring, until thickened. Serve hot.