TCM Materia Medica: Tofu
In China, tofu has been eaten since the Western Han dynasty, meaning that it has a history of at least 2000 years! Its English name derives from the Chinese doufu, with dou meaning “bean” and fu meaning “rotten.”
The “rotten” part of the name likely refers to the process of making tofu, which involves breaking down soybeans into a pulp by grinding and boiling, before adding a setting agent and pressing into shape.
Tofu is hugely versatile and, in China, it comes in a whole range of shapes and sizes. However, here in the UK, we typically only have access to either firm or silken tofu. There is still a lot that can be done with these, and I’ll share an unusual recipe at the end of this newsletter. But first, let’s take a look at nutrition.
Like other soy products, tofu is one of the best sources of plant-based protein and is one of the few plant proteins that contains all nine essential amino acids. Although it contains less methionine than animal proteins, emerging evidence suggests that methionine restriction may help reduce oxidative stress and increase longevity. Therefore, this may be no bad thing!
Soy is also a good source of isoflavones, which are thought to potentially ease menopausal symptoms, promote bone health, support cognitive function, and more.
In the past, there has been some controversy regarding soy’s effects on hormonal function, but this has since been disproven, and it is now widely accepted that tofu and other soy products have overall benefits for health.
Finally, depending on which setting agents are used in its production, tofu can be a good source of either calcium or magnesium, making it a great addition to dairy-free diets.
In Chinese medicine terms, tofu is sweet, salty, and cold, acting upon the Stomach, Spleen, Lung, and Large Intestine. It is primarily used as a yin and qi tonic, supporting both the digestive and respiratory systems. Its full traditional Chinese medicine actions and indications are listed below.
According to Chinese medicine dietetics, tofu should always be cooked before eating, and excessive consumption may result in bloating and nausea. These symptoms can be relieved with radish.
Actions:
Harmonise Stomach and Spleen
Disperse distension
Descend Large Intestine turbid qi
Moisten Lung
Clear heat
Disperse Blood
Indications:
Yin deficiency
Fever with thirst
Dry cough
Dry stools
Stomach/Spleen deficiency
Poor appetite
Fatigue
Listlessness
Dull complexion
Shortness of breath
Cautions:
Cook before eating (see above)
Related recipes:
For more healthy eating tips according to traditional Chinese medicine, visit the Dietary Therapy section of the website, or book a consultation for personalised advice.