Tofu is a nourishing, heat-clearing and health-preserving food. Regular eating can tonify the middle energizer, clear away heat and moisten dryness, promote fluid production to quench thirst and clear the stomach. It is more suitable for people with heat constitution, bad breath, thirst, indigestion and fever.

Modern medicine has proved that tofu not only has the function of increasing nutrition, helping digestion and stimulating appetite, but also is beneficial to the growth and development of teeth and bones, and can increase the iron content in blood in hematopoietic function; Tofu contains no cholesterol, and is a medicinal food for patients with hypertension, hyperlipidemia, hypercholesterolemia, arteriosclerosis and coronary heart disease.

Supplementing nutrition for children, patients and the elderly is also a good diet therapy. Tofu is rich in phytoestrogens and has a good effect on the prevention and treatment of osteoporosis. It also has the function of inhibiting breast cancer, prostate cancer and hematological tumor diseases. Sterol and stigmasterol in tofu are both effective components in inhibiting cancer.

Disadvantages:

Tofu contains a lot of purine (a component of nuclear protein, which is the source of uric acid). Ventilated patients with abnormal purine metabolism and people with high serum uric acid concentration eat too much, which is easy to cause ventilation attacks. The elderly and patients with iron deficiency anemia should especially eat less.

Extended data:

Tofu flower, a famous traditional snack. Tofu flower is a snack made of soybeans, and some will be made of peas, broad beans and other beans. Soak soybeans in water, grind and filter out soybean milk. If bittern or gypsum is added to soybean milk, it will condense into a very thin and soft solid.

Tofu flower must be made by soaking soybeans for about 4 to 8 hours according to varieties or personal preferences. After soybean absorbs enough water, it is beaten, filtered and boiled, and then cooled to 90℃. The last step is called "bean curd", which means that it needs to be washed with coagulant soybean milk and left to stand for 5 to 15 minutes. The delicious skill of tofu pudding lies in the temperature control of the fusion of soybean milk and coagulant, as well as the speed and skill of making tofu pudding.

References:

Tofu pudding-Baidu encyclopedia