Salads & Cold Dishes
Chinese Toon Tossed with Tofu
Traditionally supports the spleen, boosts qi, and nourishes the eyes
Why people make this dish
Bro Niu loves this one when spring toon shoots come into season — they have a fragrant, almost garlicky aroma that wakes up the appetite. Tossed with cool, soft tofu it makes a light, refreshing little side dish. Traditionally it is enjoyed to support the spleen, lift the qi (energy), and nourish the eyes, and it is gentle enough for young and old alike.
Who it suits / who should be cautious
- Suits most people, young and old; traditionally considered especially beneficial for those of a yang-deficient (easily cold) constitution.
- Those with a yin-deficient, dry or heaty constitution should not eat too much of it.
Why these ingredients (the food-therapy logic)
- Chinese toon (xiang chun): prized in spring for its aroma; traditionally associated with warming the body, lifting qi and supporting bright, comfortable eyes.
- Tofu (dou fu): cooling and soothing, it balances the warming toon and adds gentle, plant-based nourishment.
Ingredients (2 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Chinese toon shoots (xiang chun) | ~100 g | Tender shoots; trim or chop the tougher stem ends |
| Tofu (dou fu) | 1 block (~300 g) | Soft or firm, as you like |
| Sesame oil | to taste | For aroma |
| Salt | to taste |
Method
- Blanch the Chinese toon shoots briefly in boiling water until just bright and softened, then drain.
- The stem ends can be a bit firm — trim them away, or finely chop the shoots if you prefer.
- Cut or break the tofu into bite-size pieces (or lightly blanch it too, if you like it warm).
- Toss the toon and tofu together, season with a little salt and sesame oil, and serve.
Bro Niu’s tips
This little side suits young and old and is especially kind to those who run cold. If your constitution is dry and heaty, enjoy it only in small amounts. Always blanch the toon first before using; if the stem heads feel hard, cut them off or chop them fine.
Community questions answered (selected)
- Q (Christine): Hello Bro Niu. Do the Chinese toon shoots need to soak for a while after blanching? Should I cut the stems away? Also, I drink “four-black soup” daily and lately want to try hawthorn-roselle-lotus-leaf tea — can I add hawthorn, roselle and lotus leaf into the four-black soup and cook them together? Thank you. Bro Niu: The toon is ready to use right after blanching. The stem heads are firmer, so you can cut them off, or chop them fine and use them that way. As for the soups: four-black soup and hawthorn-roselle don’t really match in flavor or in their intended effects, so it’s better to cook them separately.
Published April 21, 2025 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 2 min read.
