1. Prepare raw materials
The raw material for making frozen tofu is the same, that is, tofu. You should choose fresh tofu, which feels soft and tastes good. Don't choose finished tofu, because finished tofu contains chemical components, which are not easy to freeze and taste bad.
2. Tofu is dehydrated
Cut fresh tofu into 4x4cm pieces, and blanch the tofu pieces in boiling water for one minute to make the tofu drain more easily. After scalding, put the tofu into a large bowl, press it with a heavy object to squeeze out excess water, and then put the tofu aside to cool.
Prepare the container
Prepare one or more fresh-keeping boxes or bags, put the cut tofu blocks into the fresh-keeping boxes or bags respectively, and cover the lid or zipper tightly. The key to making frozen tofu is to keep tofu fresh and dry, and at the same time avoid air from entering the fresh-keeping box or cold-storage bag.
Freeze in the refrigerator
Put the fresh-keeping box or cold-storage bag filled with tofu blocks into the freezer at a temperature below-18℃. At this low temperature, tofu can be completely frozen. Generally, it should be kept in the freezing room 12 hours or more, subject to complete freezing.
Take out the frozen tofu
After the freezing cycle of frozen tofu in the freezer is completed, it can be taken out of the freezer for use. Because water is frozen into ice crystals during freezing, the taste and texture of tofu will change to some extent. At this time, it is necessary to thaw the frozen tofu before heating, steaming or cooking, in order to achieve the best taste.
Generally speaking, you should pay attention to preservation and drying when making frozen tofu. At the same time, the temperature of the freezer should be controlled below-18℃, so that tofu can be completely frozen and taste better.