I'm so glad tofu

TOFU HAS A LONG HISTORY AND HAS BEEN TRANSMITTED IN THE FIRST 164 YEARS, WHEN HAN GOO ZU LIU BANG WAS INVENTED WITH VERY HIGH TOFU NUTRIENTS, CONTAINING IRON, MAGNESIUM, POTASSIUM, SMOKE ACID, COPPER, CALCIUM, ZINC, PHOSPHORUS, FOLIC ACID, VITAMIN B1, YOLOGEN AND VITAMIN B6. WATER IS 69.8 PER CENT OF TOFU PER 100 GRAMS, CONTAINING 15.7 G OF PROTEIN, 8.6 G OF FAT, 4.3 G OF CARBOHYDRATES AND 0.1 G OF FIBRE, PROVIDING 611.2 KJ HEAT. HIGH AMINO ACID AND PROTEIN LEVELS IN TOFU MAKE THEM GOOD SUPPLEMENTS TO GRAINS. SEVENTY-EIGHT PER CENT OF TOFU FAT IS UNSATURATED FATTY ACID AND DOES NOT CONTAIN CHOLESTEROL AND IS CALLED “VEGETATIVE MEAT”. TOFU IS DIGESTED AT OVER 95 PER CENT. TWO TINY PIECES OF TOFU THAT CAN SATISFY A PERSON'S NEED FOR CALCIUM A DAY. THE MARKET BOUGHT FRESH GARLIC SEEDLINGS, AND I LOVE THAT FRESH SMELL, WHICH IS SO SPECIAL, THAT WITHOUT TOO MANY SPICES, I MADE A DELICIOUS MEAL