The protein content of tofu and tofu products is higher than that of soybeans, and tofu protein is a complete protein. It not only contains the 8 essential amino acids required by the human body, but the proportion of these amino acids is also close to the body's needs, making it highly nutritious. In spring, the diet should be light. Tofu is nutritious and not greasy, making it an excellent health food for the season.
Traditional Chinese medicine believes that tofu is sweet in taste and cool in nature, and has the effects of replenishing Qi, harmonizing the middle energizer, promoting body fluids, and detoxifying. It can be used for conditions such as red eyes and thirst, and can also counteract the poison of sulfur and distilled spirits. Modern medicine also recognizes the TCM view that tofu does indeed help to sober up; tofu can relieve thirst, making it a good food for diabetics.
Steamed Colorful Tofu
Tofu can be cut into cubes, slices, or dices, and can be stewed or fried. It can also be made into a variety of dishes and shapes, serving as cold plates, hot dishes, soups, or hot pot ingredients. Dishes that have been passed down to this day include "Pocket Tofu" from eastern Sichuan, characterized by its milky white broth, olive-like shape, tender texture, and delicious taste; the world-renowned "Mapo Tofu" from the Chengdu area, which is uniquely characterized by its five features: numbing, spicy, fresh, tender, and hot; and other famous local specialties such as "Hobao Tofu" from Hubei, "Stewed Frozen Tofu" from Hangzhou, "Mirror Tofu" from Wuxi, and "Chicken Broth with Shredded Tofu" from Yangzhou, each with its own unique characteristics. The drawback of tofu is that the soy protein it contains lacks one essential amino acid - methionine. Eggs and meat are high in methionine, so tofu should be consumed with these types of foods. For a spring diet that should be light, it should be cooked by boiling or stewing.
Colour tofu