Tofu is nutritious and contains iron, magnesium, potassium, nicotinic acid, copper, calcium, zinc, phosphorus, folic acid, vitamin B 1, egg yolk and vitamin B6. Every 100g of solid tofu contains 69.8% water, including protein 15.7g, fat 8.6g, carbohydrate 4.3g and fiber 0. 1g, which can provide 61.2kj of heat.

Tofu is rich in amino acids and protein, and it is a good supplementary food for cereals. Tofu fat is 78% unsaturated fatty acid and contains no cholesterol, so it is called "vegetable meat". The digestion and absorption rate of tofu is above 95%. Two small pieces of tofu can meet a person's daily calcium requirement.

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Among the three theories about the origin of tofu, the most common one holds that tofu was discovered by Liu An, the Emperor of the Han Dynasty, in northern China around 164 BC. Although credible, due to the lack of specific information in this period, it is difficult to determine whether Liu An invented the method of making tofu himself.

In the history of China, important inventions are often attributed to important leaders and figures at that time. 1960, a stone wall unearthed from a tomb in the Eastern Han Dynasty provided evidence for the theory of tofu's Chinese origin. However, some scholars believe that tofu in the Han Dynasty is still in its infancy, lacking the hardness and taste of real tofu.

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