Melt it in water. Because it is full of holes, the soup containing various spices will be full of holes, which is easier to taste than fresh tofu. In the past, I froze the whole thing at a time, and I ate it for a long time or a short time, and I didn't find any problems. Now it's frozen in the refrigerator, not much, and it will be used up soon, and the storage time has not been considered. I haven't seen any authoritative materials, so it's really impossible to say how long it will last. However, it is definitely not good for a long time. Therefore, it is recommended not to keep it for a long time. Now there is a refrigerator, which is very convenient. It is less frozen and eaten in time.

Before the earliest, because refrigerators were not very popular, people living in our northern region, in winter. There is no need for a refrigerator at all, and the extremely cold weather is already a natural freezer, so many ingredients are frozen for use. All kinds of vegetables and meat, including tofu, are frozen in the barn outside. When you eat them, you can take them into the house and thaw them with water, and then you can make various foods, because after tofu is frozen, its taste has changed, not the delicate feeling at the entrance, but the honeycomb holes all over your body, which makes it taste a bit stiff.

After the tofu is frozen, knock it down with a Xiao Mu hammer or other tools, put it in a fresh-keeping bag, seal the mouth of the bag, and store it in the freezer. You can take it as you eat it. If the temperature of the freezer is stable, the frozen tofu can be stored for at least half a year without deterioration, but I don't recommend keeping it for too long. After all, it is imported food, so it is better to make it less frequently. After tofu is frozen, its moisture is sealed up, and its color turns yellow, returning to the color of soybean itself. We need to seal it with plastic wrap to prevent it from losing moisture. If it is not sealed tightly, exposing frozen tofu to the air will make the surface of frozen tofu dry, one is easy to deteriorate, and the other is affecting the integrity and eating taste of frozen tofu.

Tofu is basically eaten on the same day, and it is easy to sour the next day, but what about the remaining tofu? It is a pity and a waste to throw it away. So it can only be frozen in the refrigerator. So, I gave it a new name, frozen tofu. There are many kinds of tofu, some with big holes and some without holes, but no matter what it looks like, it can be eaten anyway. Put it in the refrigerator and leave it alone. Wait until one day I suddenly think of eating braised dishes or shabu-shabu at home, then please let's make a debut of tofu that has been frozen for a long time. Take out the frozen tofu from the refrigerator, thaw it with warm water or microwave oven, then cut it into small pieces and stew it directly in the pot.