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Tofu

Tofu (두부, 豆腐) is recorded in the Donguibogam as a qi-tonifying processed food. Its nature is neutral (some sources: cold) and its taste sweet, associated with the Spleen, Stomach meridians. Traditional uses recorded in the text include benefits qi, harmonizes the spleen and stomach. Caution: The Donguibogam records tofu as having toxicity in the classical sense: its cold, qi-stagnating nature can trigger kidney-qi disorders, wind-type headache, and sores/scabies if overeaten.

두부 (豆腐) · Glycine max (L.) Merr. (processed curd)

Qi-tonifying processed food Neutral (some sources: cold) Sweet Spleen, Stomach

NatureNeutral (some sources: cold)

TasteSweet

MeridiansSpleen, Stomach

Part usedProcessed soybean curd

FamilyFabaceae (from soybean)

CategoryQi-tonifying processed food

Find by concern: Poor appetite

Overview

Tofu is one of the most common foods on the Korean table today, but the Donguibogam classes it as having toxicity — not in the modern sense, but as a classical caution about its cooling, qi-stagnating nature when eaten to excess. The text's warning about overeating tofu with alcohol is a striking, very specific piece of dietary advice from four centuries ago.

In the Donguibogam

東醫
寶鑑

性平一云冷, 味甘, 有毒. 益氣和脾胃.

Source: Donguibogam, Tangaek-pyeon (Herbology volume)

TranslationIts nature is neutral (some say cold), its taste sweet, and it has toxicity. It benefits qi and harmonizes the spleen and stomach.

Traditional uses recorded in the Donguibogam

Benefits qi
Harmonizes the spleen and stomach

Traditional applications recorded in the classical text

General digestive harmonization
Everyday plant-protein nourishment

Traditional preparation

Eaten cooked in soups, stews, and side dishes as a daily food; the classics recommend moderation, especially alongside alcohol.

This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.

Cautions

Caution: The Donguibogam records tofu as having toxicity in the classical sense: its cold, qi-stagnating nature can trigger kidney-qi disorders, wind-type headache, and sores/scabies if overeaten. It gives an unusually specific warning that overeating tofu together with alcohol can cause dangerous bloating, worsened by drinking, and traditionally treated by drinking cold water. This reflects a four-century-old dietary caution, not a modern food-safety finding — tofu is a normal, safe food in moderation today. Consult a professional if you have concerns.

Frequently asked questions

Is tofu actually dangerous, since the Donguibogam calls it toxic?

No — this reflects a classical dietary caution about its cold, qi-stagnating nature when overeaten, not a modern toxicity finding. Tofu is a normal, safe food in moderation today.

What specific warning does the Donguibogam give about tofu?

It warns that overeating tofu together with alcohol can cause dangerous bloating, made worse by drinking — and notes that drinking cold water was the traditional remedy.