Date: 08/23/2025 08/24/2025
Location: Star Lake Meditation Center
Teacher: Shilin Long
Buddhist Diet and Regimen
High-Protein Value of Dried Beancurd Sticks
Summary
Dried beancurd sticks, also known as tofu skin or fuzhu, are made from the thin film formed on the surface of heated soy milk. As a concentrated essence of soybeans, fuzhu is renowned for its exceptionally high protein content and is a favorite among vegetarians, plant-based eaters, and fitness enthusiasts. Rich in complete proteins, calcium, iron, magnesium, and B vitamins, fuzhu offers a powerful nutritional profile. This article examines its high-protein benefits and overall health contributions.
1. Protein Advantages of Fuzhu
1.High Content: Fuzhu contains 40%–50% protein, far exceeding most plant-based foods.
2.Complete Amino Acids: Includes all essential amino acids, with high biological value.
3.Easy to Digest: The processing partially breaks down proteins, making them easier to absorb than in whole soybeans.
4.Plant-Based Meat Alternative: Ideal for vegetarians or those reducing cholesterol through diet.
2. Health Benefits of Fuzhu
1.Supports Muscle Growth and Repair: Rich protein content helps maintain lean muscle mass, especially for active individuals.
2.Boosts Immunity: Protein serves as the foundation for immune cell production and function.
3.Aids Blood Sugar and Fat Control: High protein and low sugar structure help stabilize blood sugar and reduce fat intake.
4.Bone Health Support: Contains plant-based calcium and soy isoflavones, promoting bone density and preventing osteoporosis.
3. Consumption Tips
1.Best For: Vegetarians, fitness enthusiasts, growing teens, and older adults needing extra calcium.
2.Common Preparations: Cold tofu skin salad, braised fuzhu, tofu skin soup, stir-fried dishes, or as a hot pot ingredient.
3.Pairing Suggestions: Combine with ingredients like black fungus, carrots, or mushrooms for balanced nutrition and flavor.
4.Preparation Note: Soak dried fuzhu thoroughly before cooking and avoid overcooking to preserve its texture and nutrients.
