Frozen Tofu
火鍋の旨味を最後の一滴まで吸い尽くす！スポンジ状の魔法の豆腐
Description
Firm tofu frozen in a freezer to remove moisture, turning sponge-like. Similar to Japanese Koya-dofu, but tossed directly into hot pots while frozen without drying—a huge staple.
Classification: For Everyone,Frozen Foods,Taiwanese Freeze-dried Tofu
Shops selling Frozen Tofu
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Firm tofu(Ban Doufu)
Instructions
- [Prep/Usage]
- [Easy DIY] Leave a pack of firm tofu (Ban Doufu) in the freezer for a few days until rock hard. Thaw before eating, squeeze out moisture firmly with both hands, cut bite-sized.
- [Mala Hot Pot Partner] Toss into super-spicy, umami-condensed Mala soup.
- The countless 'sponge-like holes' formed inside the frozen tofu absorb the red soup and beef fat unbelievably to the limit.
- The moment you bite, the piping hot spicy soup 'sizzles!!' exploding in your mouth (absolute caution for burns).
Learn more Substitutes, pairings, tips
Key spices
Odorless to absorb soup to the limit
Substitutes at Japanese supermarkets
Japanese Koya-dofu (but dried, so texture differs slightly)
Pairing
Mala Hot Pot, Suan Cai Bai Rou Guo (Sour cabbage pot)
Trivia
[For Everyone] When eating hot pot in Taiwan, an absolute must-have ingredient alongside 'Yaxue' (blood tofu). Lacks the dryness of Japanese Koya-dofu; frozen with moisture, it retains a 'chewy, juicy' elasticity. Accepts any soup; the ultimate sponge of the Taiwan hot pot world.
Eating tips & etiquette
[Unique Eating] Dunk frozen tofu pulled from hot pot into a sauce of massive black vinegar and chopped scallions, huffing and puffing while neutralizing the soup's greasiness with acidity!
Allergen
Soy