Tofu | 豆腐  

Common English Name: tofu, yuba, bean curd, soy cake

Common Chinese Name (pinyin): 豆腐 (dòu fu

TCM Five Flavors: Sweet

TCM Energetics: Cooling

Meridian Affinity: Spleen, stomach, large intestine

Nutritional Science: 成分

  • Nutrients: Rich in protein, fat, carbohydrates, fiber, calcium, phosphorus, iron, thiamin vitamin B1, riboflavin vitamin B2, niacin. 
  • Function: Reduce blood lead concentration, protection of the liver, promotes metabolism, replenish energy. 

TCM Benefits: 功效

  • Clear fire and detoxify
  • Promote hydration and moisten dryness
  • Nourish the Middle and benefit Qi
  • Treat coughing due to lung heat
  • Alleviate thirst
  • Relieve red eye
  • Relieve bloating caused by weak digestion

Cooking Suggestions: 使用方法

  • There are many different kinds of tofu. We recommend soft tofu for soup, salads, smoothie; we recommend firm tofu for searing, baking, substituting meat; we recommend yuba or tofu skin for wrapping and adding to soup. 
  • We recommend soft to medium frim tofu for yin-nourishing, hydrating, firm to extra firm tofu for protein and strengthening the Middle Jiao.
  • We recommend Spleen Strengthening Vegan Tempeh Sushi | 健脾杂粮天贝素寿司



Generally, it is very safe if consumed in moderation. Choose non-GMO, organic tofu if possible. Individuals with gouts should be cautious when consuming tofu. 


  • Soft tofu has the lowest caloric value and the least protein, while extra firm tofu has the most. 
Written by Five Seasons TCM