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(From *Shiliao*)
[Correction] Originally appended under the entry for Soybean (*Da Dou*), now separated into an independent entry.
[Names] Li Shizhen states: Preparation method: Use one dou (approx. 10 liters) of black soybeans, steam until cooked, spread on a mat, cover with mugwort (*Artemisia argyi*), similar to the method for making fermented bean paste. Wait until yellow mold grows on the surface, take out, dry in the sun, grind into powder, and store for use.
[Aroma and Flavor] Sweet, warm, non-toxic.
Meng Shen says: Avoid consuming with pork.
[Indications] For damp-bi syndrome causing knee pain, deficiency of qi in the five zang organs, stagnation and accumulation of stomach qi, strengthening physical power, moistening skin, improving complexion, filling bone marrow, tonifying deficiencies, enhancing appetite, and promoting robustness and weight gain. Mix with rendered lard to make pills, taking 100 pills per dose; this is a miraculous secret prescription. Obese individuals should not take it (Meng Shen. From the formula in *Yannian Milu*). Chew raw and apply to the genital area for itching accompanied by sweating (Li Shizhen).
[Additional Formulas] Two new formulas.
Spleen weakness leading to poor appetite: Consume this to restore appetite: Soybean yellow (*Da Huang*) 2 sheng, hemp seeds 3 sheng. Stir-fry until fragrant, grind into powder. Take 1 he per dose, swallow with water, four or five times daily, as desired. (From *Qianjin Fang*).
Bruising and swelling from blows: Grind Soybean yellow into powder, mix with water, and apply externally. (From *Waitai Miyao*).

(From *Riyong*)
[Collected Explanations] Li Shizhen states: The method of making tofu began with Liu An, King of Huainan, during the Han Dynasty. All kinds of black beans, yellow soybeans, white beans, mud beans, peas, mung beans, etc., can be used. Preparation method: Soak in water, crush/grind, filter to remove dregs, boil and concentrate, then coagulate in the pot using brine (salt solution), leaves of *Vitex rotundifolia* (mountain fennel), sour bean soup, or vinegar precipitate. Another method involves placing them in vats and coagulating with gypsum powder. Generally, substances with salty, bitter, sour, or pungent flavors can all act as coagulants. The film that condenses on the surface, when peeled off and dried, is called tofu skin (*Doufu Pi*), which is excellent for culinary use.
[Aroma and Flavor] Sweet, salty, cold, slightly toxic. Original text states: Nature is neutral.
Su Song says: Cold nature and moves qi.
Kou Zongshi says: Provokes kidney qi, sores, scabies, and wind-headache; apricot kernels can resolve the toxicity.
Li Shizhen says: According to *Yanshou Shu*: Someone who enjoyed eating tofu suffered poisoning, and physicians could not cure it. A tofu maker stated: If radish is added to the soup, the tofu will not form. Thus, administering medicine with radish soup cured him. Generally, in summer months, caution is advised as it may cause sweating in some individuals.
[Indications] Relaxes the chest and benefits qi, harmonizes the spleen and stomach, reduces distension and fullness, and directs turbid qi downward from the large intestine (Ning Yuan). Clears heat and disperses blood stasis (Li Shizhen).
[Additional Formulas] Five new formulas.
Chronic dysentery (Xixi Li): Boil white tofu in vinegar and eat it; it will heal immediately. (From *Puji Fang*).
Red eyes with swelling and pain, of several types, all caused by liver heat and blood stasis: Take wind-heat resolving herbs. At night, apply slices of tofu preserved in salt to the eyes; do not use tofu made from sour bean soup. (From *Zhengzhi Yaojue*).
Bruising and swelling from beating (杖疮): Apply sliced tofu to the affected area, changing frequently. Another method: Boil tofu in baijiu (Chinese liquor), apply while hot; change when it turns red, stop when it does not turn red. (From *Bacui Fang*).
Death from drunkenness with heat in the heart/chest: Slice hot tofu finely and apply all over the body; replace when cool, stop when consciousness returns.