My favourite food is tofu. It is made by coagulating soy milk, and then pressing the resulting curds into blocks. Tofu is low in calories, contains a relatively large amount of iron and contains little fat.

There are many varieties of tofu, some of them are silken tofu, dried tofu and fried tofu. I would not choose my favourite type because all of them are my favourites. I would elaborate on each of the types of tofu.

Silken tofu contains the highest moisture content of all fresh tofus. Its texture can be described as similar to that of very fine custard. Douhua, or tofu brain is often eaten as a dessert, but sometimes with salty pickles or hot sauce added instead, is another type of soft tofu with an even higher moisture content. Because it is nearly impossible to pick up this type of tofu with chopsticks, it is generally eaten with a spoon. With the addition of flavorings such as finely chopped spring onions, dried shrimp, soy sauce and chilli sauce, douhua is a popular breakfast dish across China.

Dried tofu is an extra firm variety of tofu with the least amount of moisture of all fresh tofu. It has the firmness of fully cooked meat and a somewhat rubbery feel similar to paneer. When sliced thinly, this tofu can be crumbled easily.Shredded dried tofu , which looks like loose cooked noodles, can be served cold or stir-fried.

Fried tofus, with their lower moisture content, are cut into bite-sized cubes or triangles and deep fried until they develop a golden-brown, crispy surface. These may be eaten on their own or with a light sauce, or further cooked in liquids; they are also added to hot pot dishes or included as part of the vegetarian dish called luohan zhai.