Tofu is one of the most widely used and popular cooking ingredients, made from raw materials such as soybeans, green beans, and black beans, through processes including soaking, grinding, filtering, boiling, adding a coagulant, solidifying, and shaping. The protein content in tofu and tofu products is higher than that in soybeans, and tofu protein is a complete protein. It not only contains all eight essential amino acids required by the human body, but the proportions are also close to the body's needs, giving it high nutritional value.
Tofu also contains fats, carbohydrates, vitamins, and minerals. According to traditional Chinese medicine theory, tofu is sweet in flavor and cool in nature, and it acts on the spleen, stomach, and large intestine meridians. It has the effects of replenishing qi, harmonizing the middle jiao, promoting the production of body fluids, moistening dryness, clearing heat, and detoxifying. It can be used to treat conditions such as red eyes, thirst, sulfur poisoning, and alcohol poisoning. However, although tofu is good, eating too much can have drawbacks; excessive consumption can also be harmful to health.