冻豆腐是一种传统豆制品。由新鲜豆腐冷冻而成，孔隙多、弹性好、营养丰富，味道也很鲜美。用冻豆腐可以制作很多美食。将水豆腐冷冻，即为冻豆腐。解冻并脱水干燥的冻豆腐又称海绵豆腐，含水量不到1%，易于保存。
Frozen tofu is a traditional soy-based food with a surprisingly unique texture and flavor. It’s made by freezing fresh tofu, which transforms its structure—creating a sponge-like texture full of tiny pores. The result is a tofu that’s elastic, nutrient-rich, and perfect for soaking up flavor. Frozen tofu can be used to make a wide variety of delicious dishes. It’s made by freezing regular tofu, which gives it a unique texture. When frozen tofu is thawed and fully dehydrated, it becomes what's known as sponge tofu—a dry, porous form with less than 1% water content that’s easy to store and lasts a long time.
冻豆腐是北方人的发明，人们将鲜豆腐放到冰箱里，过低的温度会将原本储存在豆腐内的水分冻成冰，原来的小孔便被冰撑大了，整块豆腐就被挤压成网络形状。等到冰融化成水从豆腐里跑掉以后，就留下了数不清的孔洞，使豆腐变得像泡沫塑料一样，这样的豆腐吃上去的口感很有层次。
Frozen tofu is a clever invention from northern China. When fresh tofu is stored at very low temperatures, the water inside turns to ice. These ice crystals expand and enlarge the tofu’s natural pores, reshaping it into a honeycomb-like network. As the ice melts, it leaves behind countless holes, giving the tofu a spongy look—almost like foam. This change in texture gives frozen tofu a pleasantly layered bite that sets it apart from regular tofu.
因为冻豆腐口感劲道且呈现蜂窝状，所以冻豆腐经常被用来做炖菜和涮火锅。它的蜂窝状结构在冷冻后更加疏松，像海绵一样贪婪地吸收鲜美的汤汁，入口时汁水迸发，让简单的豆腐也能成为火锅里的灵魂食材。
Thanks to its porous structure and firm texture, frozen tofu is a favorite ingredient in stews and hot pots. It acts like a sponge, absorbing all the rich, flavorful broth it’s cooked in. With every bite, the tofu releases a burst of savory soup—making it a humble yet standout star in many classic Chinese dishes.
责编：刘冰
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