The texture of frozen and thawed tofu is ideal with a warming, flavorful broth.
Freezing and thawing firm tofu removes excess water and alters its structure, turning it into a sponge that soaks up all the flavors of the broth.
Many households in Northeast China use the long, bitter winters to their advantage by storing ingredients outdoors. Since the temperatures are well below freezing, everything kept outside freezes solid. This is great news in terms of the preservation of ingredients that would have otherwise gone bad, but it’s also great news for texture and flavor—as evidenced by this warming tofu, cabbage, and pork soup.
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