The simplest and most feasible way is to blanch in the water. However, boiled tofu is also very particular. It is common that many boiled tofu (especially tender tofu) are either loose or hollow in the middle, which does not meet the requirements of cooking. The correct way is to cut tofu into small squares of similar size, then put it in a basin and heat it with cold water. When the water temperature rises to about 90℃, use low fire to keep the temperature constant, and slowly see the tofu float, take it out and soak it in cold water.