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

相傳起源於安徽淮南（劉安傳說）；現各地鮮製 — Australian supply is locally made fresh (e.g. Ever Green firm and silken tofu)

Availability in Australia

Common at Asian grocers · A$4.88–6.43 / kg
Firm tofu: Ever Green Original Regular Firm 900g $4.39 (sale, was $5.59), Traditional Firm 900g $5.79; silken 300g $2.69

Pairs well with