Spicy tofu

Tofu, anciently known as Fowley, was invented and made by my country and passed around the world. Tofu, which is the main raw material for our vegetarian food, has traditionally been popular and hailed as “vegetative meat”. Tofu is mainly made of soybeans, which contain more protein and fat, and therefore have higher nutritional value. Tofu can be produced on a permanent basis, not subject to seasonal restrictions, and can therefore be converted to vegetables during the off season of vegetable production. Tofu is abundant and contains many trace elements essential to the human body, such as iron, calcium, phosphorus and magnesium, as well as sugar, vegetable oil and abundant high-quality proteins, with a digestive absorption rate of over 95 per cent. Two tiny pieces of tofu can satisfy a man's one-day calcium demand. Tofu is an ideal food for the elderly and for the mother and an important food for children to grow and develop; tofu is also good for menopause, post-disease care, obesity and rough skin; and intellectual workers and often night workers are well suited for eating。