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 quite beneficial to the growth and development of teeth and bones. Tofu is sweet and cool, and has the effects of invigorating qi, harmonizing middle energizer, promoting fluid production, moistening dryness, and clearing away heat and toxic materials. However, although tofu is good, eating more has disadvantages, and excessive consumption will also endanger health. For example, it causes indigestion, and tofu is rich in protein. Eating too much at a time not only hinders the absorption of iron, but also easily causes symptoms such as bloating and diarrhea. In particular, patients with gout eating tofu will aggravate the attack of gout: tofu contains more purines, and patients with gout with abnormal purine metabolism and patients with elevated blood uric acid concentration are prone to gout attacks, especially gout patients should eat less.

Purchase notice editor

Look at the color: the color of high-quality tofu is even milky white or light yellow, which is the color of soybean meal. Inferior tofu is dark gray and dull.

Second, look at elasticity: high-quality tofu has elasticity, uniform structure, tender texture and complete shape. Inferior tofu is rough, inelastic to the touch, sticky but not slippery.

Three smells: normal and high-quality tofu will have the unique fragrance of bean products. Inferior tofu beans have strong odor and other odors.

Four flavors: a little taste of high-quality tofu, delicate and fragrant. Inferior tofu tastes rough, light and bitter.

Recipe guide editor

Tofu fish soup: This is a very common diet, which not only tastes delicious, but also gives full play to its nutritional value. Tofu contains less methionine, while fish is very rich. The content of phenylalanine in fish is relatively low, while that in tofu is relatively high. In this way, when we eat together, we can learn from each other, supplement each other and improve the nutritional value. Because tofu contains high calcium content and fish is rich in vitamin D, the absorption rate of calcium in human body can be improved many times with the help of vitamin D in fish.

Tofu cook the meat or Egg Tofu: Although it is rich in protein, it has no essential amino acid-methionine. If mixed with other foods containing high-quality protein, such as meat and eggs, the nutritional utilization rate of protein in tofu can be improved.

Tofu boiled kelp: kelp is rich in iodine. Cooking with tofu can supplement calcium and iodine at the same time. Rich in nutrition and low in price, it can supplement high-quality protein, lecithin, linoleic acid, vitamin B 1, vitamin E, calcium, iron and so on.

Tofu boiled radish: Tofu is a plant protein, which will cause indigestion if eaten too much. Radish, especially white radish, has a strong digestive function. If mixed with tofu, it is beneficial to the absorption of tofu, and people will not be troubled by indigestion.