This is a crisp, refreshing, and nourishing dish rooted in Traditional Chinese Medicine (TCM) wisdom, designed to bring balance to the body—especially during warmer months or periods of internal heat. With a focus on strengthening the Spleen, nourishing Yin, and clearing excess heat, this dish is both energetically harmonizing and nutritionally satisfying.
In TCM, lotus root is revered for its ability to strengthen the Spleen and Lungs, cool the Blood, and gently support digestion while also building and circulating Blood—making it a go-to ingredient for heat-related imbalances, dryness, or stagnation. Snow peas are mildly sweet and cooling, known to soothe the Liver and help the body manage summer heat while maintaining a light, crisp texture. Tofu, with its Yin-nourishing and moistening qualities, is particularly effective in counteracting internal dryness caused by heat or stress, while also serving as a clean, plant-based protein source.
Fresh ginger, though warming, plays an essential balancing role here by activating digestion and supporting Spleen Yang, ensuring that the cooling foods in the dish are effectively transformed and absorbed. The overall energetic balance makes this meal cooling yet digestively supportive—an ideal pairing for transitional seasons or hot climates.
Nutritionally, this dish is high in plant-based protein, fiber, vitamin C, and iron, while being naturally gluten-free and vegan (when tamari is used). For additional protein or a heartier version, shrimp or chicken can be added alongside the tofu without overpowering the cooling effects. Quick to prepare and full of vibrant textures and flavors, this stir-fry is a delicious example of how traditional food therapy meets modern wellness.
Ingredients (Serves 2):
- 1 cup lotus root, thinly sliced
- 1 cup snow peas, trimmed
- ½ block firm tofu, cubed
- 1 teaspoon fresh ginger, minced
- 1 tablespoon avocado or sesame oil
- 1 tablespoon tamari or soy sauce
- 1 teaspoon rice wine vinegar or mirin
- Pinch of white pepper
- Optional: fresh cilantro or Thai basil
Instructions:
- Blanch lotus root slices in hot water for 2 minutes, drain, and pat dry.
- In a wok or sauté pan, heat oil over medium-high. Add ginger and tofu, cook until golden.
- Add lotus root and snow peas, stir-fry for 4–5 minutes until crisp-tender.
- Splash in tamari, vinegar, and white pepper. Stir to coat.
- Serve hot, garnished with fresh herbs.
Modifications:
- GF: Use tamari
- Vegan: As written
- Protein Boost: Add shrimp or chicken with tofu
- Low Carb: Naturally moderate in carbs
