Tofu
Fresh curd set from soy milk, sold chilled in blocks as firm (板豆腐) or silken (嫩豆腐). Firm tofu holds its shape through a rolling boil while silken goes in late; either way it contributes soft, custardy protein and drinks in the surrounding broth, the mainstay of fish-head and mustard-green soups.
TCM properties
Nature · cooling Flavour · sweet Meridians · spleen、stomach、large intestine
Traditional food therapy
In Cantonese food therapy tofu is regarded as cooling and moistening, used to clear heat, ease dryness and generate fluids; gypsum-set tofu is additionally valued as an everyday source of calcium and inexpensive protein.
Cautions: read first
- People with gout should watch the purines in soy products (keep to a moderate amount during a flare).
- People with kidney disease should watch their protein intake.
- Keep to a moderate amount if you bloat easily.
Preparation
Firm tofu stands up to boiling, silken tofu breaks apart so add it late; cut it into pieces and 5 minutes in a quick-boiled soup (滾湯) is enough.
Origin
Said to have begun in Huainan, Anhui (the Liu An legend); now made fresh everywhere. Australian supply is locally made fresh (e.g. Ever Green firm and silken tofu)
Availability in Australia
Easy to find
