2000年前的文獻
One of the most common foods that you can see in nearly all Asian cuisine is tofu.
豆腐幾乎是所有亞洲料理中最常見的食材，
common(adj.)常見的cuisine(n.)料理;烹飪
It is cheap and nutritious and can be cooked in many ways.
它既便宜又富有營養，而且烹煮方式多元。
nutritious(adj.)營養豐富的nutrition(n.)營養(學)
The first documentation of tofu-making was recorded in the Han dynasty of China about 2000 years ago.
中國漢朝在約2000年前便記載了製作豆腐的文獻資料。
documentation(n.)文件;文獻
It is made from soymilk and some type of coagulant, which is an acidic substance that causes the proteins in soymilk to stick together and become solid.
豆腐是由豆漿混合某種凝固劑製作而成的，凝固劑是一種能讓豆漿中的蛋白質凝固的酸性物質。
be made from=由…製成protein(n.)蛋白質solid(adj.)固態的;固體的
From there, the solid soy pieces can be prepared in a number of ways to produce different types and textures of tofu.
固化的豆漿塊可以幾種方式製成不同種類與質地的豆腐。
texture(n.)質地;質感
As a plant-based food, tofu is relatively high in protein, ranging from 10.7% to 5.3%, depending on the type.
豆腐所含有的蛋白質相對其他素食來得高，介於10.7%至5.3%不等，其蛋白質含量視豆腐種類而定。
range from A to B=範圍從A到Bdepend on=取決於…
It has between 5% to 2% fat and typically between 76% to 91% water.
豆腐也含有5%至2%的脂肪，76%至91%通常是水。
Since tofu is a good source of protein, it is a popular food for vegetarians and vegans who do not consume meat.
由於豆腐是很好的蛋白質來源，因此對不吃肉類的素食者與純素食者而言，豆腐是他們飲食中常見的食材。
source(n.)來源consume(v.)消費;消耗;食用
Ever since its creation, tofu has spread around the world and made its way into all types of cuisine.
豆腐出現了以後便擴及世界各地，人們也將豆腐用在各式各樣的料理中，
spread(v.)擴散;蔓延;傳播make one’s way (to or into)=前往某地;朝某個方向或目標前進
And because it is so accessible and healthy, it is an excellent addition to any meal or diet.
而且正因為豆腐既便宜又健康，因此成了任何餐點或飲食中絕佳的食材。
accessible(adj.)可進入的;可取得的an addition to sth.=添加到…