1. Frozen tofu is easier to preserve than fresh tofu. Tofu is a high-protein and high-moisture food, which is easy to breed microorganisms. When the temperature is right, sticky water will soon appear. In the era of material scarcity, it was a pleasure to eat a piece of tofu in the New Year, and the shelf life of fresh tofu was very short. In order to extend its shelf life, some families will soak tofu in water; Some families will fry tofu; Some families will freeze tofu outside the window. In contrast, frozen tofu is the most cost-saving and a very good storage method.
2. Frozen tofu is easier to taste. Although the structure of fresh tofu is more compact than that of frozen tofu, there are still countless holes in it. These holes vary in size, some are interconnected, and some are closed into small "containers", while tofu has a high water content and is hidden in these holes. As we know, water has a strange characteristic: at 4℃, the density is the highest and the volume is the smallest. When it reaches 0℃, it becomes ice, and its volume does not shrink but expands. When the temperature of tofu drops below 0℃, the water in it becomes ice, and the original pores are enlarged by ice. The whole piece of tofu is squeezed into a net by small ice slag, forming a unique frozen tofu shape. The ice cubes melted into water and ran away from the tofu, leaving countless holes. It is precisely because of these countless holes that when frozen tofu is cooked, soup will be poured into these holes, which is not only elastic but also delicious.
3. Frozen tofu is easier to retain the nutrition of tofu. Fresh tofu is easy to produce water, and water-soluble nutrients such as minerals and vitamins are easy to be lost with the exudation of tofu juice. The water in frozen tofu mainly exists in the state of ice residue, which locks the juice in fresh tofu in time and retains the water-soluble nutrients in it. Some friends are worried about the loss of nutrients during thawing. In fact, as long as you don't wait until the frozen tofu melts before cooking, you don't have to worry about this, because even if the nutrients seep out with the juice, it is "the meat is rotten in the pot." Therefore, from the point of view of never wasting nutrition, it is best to process frozen tofu and vegetables into light stews, and finally eat them with vegetables and soup, so that on the one hand, nutrition will not be wasted, on the other hand, stews have low fat content and light stews have less salt content.
Of course, after freezing, the internal structure of the new tofu has changed, the shape is honeycomb and the color turns gray, but protein, vitamins and minerals are less damaged. Frozen tofu will produce an acidic substance that can destroy the body's fat. If you can eat frozen tofu regularly, it will be beneficial to fat excretion, so that the accumulated fat in the body will be reduced continuously and the purpose of losing weight will be achieved. Frozen tofu has the characteristics of many pores, rich nutrition and less calories, and will not cause obvious hunger. It is an ideal food for obese people to lose weight. But thin people should not eat frozen tofu often.