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Tofu isn't new. It has been a mainstay of the Japanese and Chinese diets for thousands of years. Tofu, a soybean-curd is made by a process similar to that of making cottage cheese. After the soybeans are cooked and mashed, the liquid is removed. A coagulant is added to the liquid, causing a curd to form. This curd is then pressed to make tofu. Nutritionally, tofu has much to offer. It is high in protein, low in fat and sodium and rich in calcium and iron. Combining tofu with pasta or cheese makes a dish with complete vegetable protein. The flavor of tofu is so bland that it takes on the flavor of whatever it is mixed with. Cut it up for salads; cube it for stir-fry dishes and soups; or crumble it for entrees such as lasagna. Two common forms of tofu are available in this country. Chinese-style is firm in texture and is easily cubed, making it an ideal ingredient in baked or stir-fried dishes, or it can be crumbled for use in pita sandwiches or pizza. Japanese-style tofu is not as common, but it is ideal as replacement for part of the sour cream or cream cheese in spreads, dips, and dressings. Tofu will keep its freshness in the refrigerator for about a week past its purchase date. Cover tofu with water in an airtight container, and change the water every day or two.