Instructions: "Tofu" is the Japanese word for bean curd. It is a low-fat, low sodium, low cholesterol nutrition bargain. Four ounces of tofu contain 80 from soybeans in a process similar to making cheese, tofu is custardlike, white and almost tasteless. It absorbs other flavors in a dish.

Blend it and substitute the pureed tofu for part of the sour cream, cream cheese or mayonnaise in recipes. Crumble it and it doubles for cottage and/or ricotta cheese. In an egg salad, cut the cholesterol by using half crumbled tofu and half chopped eggs. Toss tofu into a green salad.

Substitute it for half of the ricotta cheese in lasagna

Cube or slice it and add chunks to your favorite main-dish casseroles, stir-fry dishes, vegetable dishes and soups. Add tofu at the beginning of the dish if there is little or no stirring. Add tofu later when there is stirring in the preparation; in that case add the tofu later and cook just until tofu is heated through.

If you cant use up tofu within a week, freeze it. Drain, then leave whole or cut into pieces, freezer-wrap and freeze. To thaw tofu, cover with boiling water and let stand until pliable, from 5 minutes to 15 minutes.

Then drain and press out excess water with your hands before using.

REF Liz Caesars Cook and Tell, "Tofu a nutritious low-fat wonder with

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