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Fu was developed centuries ago by Buddhist monks, probably as a meat substitute. There are many types of fu, but most resemble a crisp, light biscuit. With 29 percent protein and less than 1 percent fat, dried fu (wheat gluten), like tofu and tempeh, is an Asian food with great potential for health-conscious consumers. Versatile, quick cooking, and easy to prepare, fu adapts to any style of cooking. It has a mild, pleasant flavor and, when cooked, absorbs other flavors exceptionally well. Easy to digest, salt-free, and nutritious, fu is considered an excellent food for children and sick people.

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