Tofu is processed from soybeans and is an alkaline food with a significantly lower purine content than soybeans, containing about 55.5 mg of purine per 100 g. It is a medium purine food that can be consumed in small amounts by patients with gout and hyperuricemia to replenish the body’s protein needs. Tofu is low in fat, contains phytoestrogens, vitamin E and a large amount of potassium ions, and is easy to digest, so it is often used to supplement the body’s nutrient needs. However, because tofu is a cold food, it is not recommended for people with a cold constitution, stomach and spleen discomfort, or diarrhea, as it may aggravate the gastrointestinal tract and cause indigestion. Foods with high purine content such as animal offal, seafood and thick soups, such as pork liver, large intestine, scallops, sardines and thick meat soups, should be avoided by patients with gout and hyperuricemia to avoid aggravating their condition. These patients also need to avoid sweet foods, such as cakes and ice cream, because they contain more fructose, which in the process of decomposition also produces uric acid, which can cause an increase in uric acid in the body. For patients with gout and hyperuricemia, in addition to diet control, they should also try to avoid poor lifestyle, such as drinking alcohol, especially beer, or smoking, staying up late, overworking, etc. They should also reduce strenuous activities to avoid the increase of uric acid due to the enhanced catabolic activities in the body. You should drink more water and urinate more often, and keep the daily water consumption and urination volume above 2000 ml respectively, which is helpful to promote uric acid discharge. In case of acute attacks of gout and hyperuricemia, colchicine can be taken under the guidance of a doctor to relieve pain and inflammation, while allopurinol and febuxostat can be taken to reduce uric acid levels.