Tofu, historically referred to as shira kabe or ‘white wall’, was first brought to Japan in the Nara period (761-793). Tofu’s earliest appearance in Japanese history was a Buddhist offerings, but the food was soon discovered to be a valuable source of protein for the vegetarian priests, who often ran tofu shops in temples and monasteries.

Tofu is a great health food as it is high in calcium and vitamin E, but low in fat and sodium. It has ability to reduce cholesterol. It is also regarded as beneficial in preventing osteoporosis, with the isoflavones in soy protecting against bone loss.

Studies link soyabeans with cancer prevention, in particular for breast and prostate cancer. Steamed tofu is particularly good for vegetarians, because of its plentiful supply of calcium, and it can be used as a substitute for meat in many recipes.