Both frozen tofu and fresh tofu are food for both medicine and food, and their nutritional components are similar. Moreover, frozen tofu is also an ideal ingredient for dieters, which can promote fat excretion.

Frozen tofu can actually be regarded as the reprocessing of fresh tofu. As long as fresh tofu is frozen for a period of time, the internal structure of tofu will change from the original dense structure to a loose honeycomb structure. The reason for this change is actually because of water. Fresh tofu has many small holes. These holes are filled with water, but when the temperature is below 0℃, the water will solidify and turn into ice. We all know that water and ice of the same quality are bigger, so these small holes in tofu are enlarged by frozen ice. When the ice thaws again and turns into water, the hole in the tofu can't be recovered, so it becomes a frozen tofu net.

When tofu is frozen, it will release an acidic substance. This substance has the advantage of destroying fat cells. Eating frozen tofu often can speed up the excretion of fat. In this way, eating frozen tofu often can achieve the goal of losing weight.

Tofu itself is rich in nutrients, such as soybean protein, soybean isoflavones, soybean phospholipids, minerals and so on. Among plant foods, tofu has a high content of protein. It contains 8 kinds of amino acids necessary for human body, and is a kind of food with high nutritional value and dual-purpose medicine and food.

Moreover, whether it is frozen tofu or fresh tofu, these nutrients are quite a lot. Freezing will not cause the loss of nutrients in tofu, and even lock some water-soluble nutrients more than fresh tofu.