Tofu, or bean curd, was invented in China during the Han Dynasty, allegedly by Prince Liu An. The process involves curdling fresh soy milk with a coagulant (traditionally nigari, a byproduct of sea salt extraction). The curds are then pressed into solid blocks. Tofu has been a staple 'everyday food' in Asia for over 2,000 years, often referred to as 'the meat of the field' due to its high protein content. It is a complete protein, meaning it contains all nine essential amino acids required by the human body. Because it is porous and relatively flavorless on its own, it is highly prized for its ability to absorb the flavors of the spices and sauces it is cooked with.