Should we use old tofu or tender tofu for frozen tofu

It is recommended to use aged tofu for making frozen tofu. Aged tofu has a lower moisture content and a compact texture, making it easier to form a honeycomb structure after freezing. Tender tofu is fragile and has a loose texture after freezing due to its high water content. The traditional method of making frozen tofu is usually to choose aged tofu, which undergoes heavy pressure and dehydration during the production process, resulting in a denser internal structure. When frozen, the expansion of water crystals will form uniform pores, which can better absorb the soup and maintain its shape after thawing. The protein network structure of old tofu is stable, and it is not easily broken after repeated freezing and thawing, making it suitable for stewing or boiling hot pot. Northern tofu or brine tofu also belong to the category of aged tofu, which has a high calcium content and a rich bean aroma.

Tender tofu uses gypsum or gluconic acid lactone as coagulants, with a fine texture and a moisture content of over 85%. Direct freezing can cause ice crystals to damage the delicate protein structure and easily collapse and release water after thawing. If you want to make frozen tofu with tender tofu, you can first slice it, salt it, dehydrate it, and then freeze it, but the finished product is still not as ideal as old tofu. Tender tofu is more suitable for short-term cooking methods such as direct cold mixing, soup making, or microwave heating.

Before making frozen tofu, cut the old tofu into pieces and blanch them to remove the bean odor. When freezing, spread them flat to avoid sticking. After thawing, squeezing out the water before cooking can enhance the taste, and it is better to stew with meat and vegetable ingredients. Frozen tofu is rich in high-quality protein and calcium, but gout patients need to control their intake. Different tofu varieties can be selected for daily consumption, balancing nutrition and taste requirements.