Frozen & Thawed Tofu for Hot Pot (Dòng Dòu Fǔ)

冻豆腐

Frozen & Thawed Tofu for Hot Pot (Dòng Dòu Fǔ) — Home-styleHarbin home cooking.

Ingredients

• firm tofu, block (not silken or soft)
• cold water, for thawing
• light soy sauce
• Chinese black vinegar

Instructions

1. Drain tofu and pat dry with paper towels. Place uncovered on a parchment-lined tray and freeze solid—minimum 8 hours, ideally overnight. (Surface turns opaque yellowish-white; no visible ice crystals remain on exterior.)
2. Transfer frozen tofu to a bowl. Cover with cold water and refrigerate 4 hours—do not rush with warm water. (Tofu swells to 1.5× original size; surface looks spongy and deeply pitted.)
3. Drain thoroughly. Gently squeeze each piece between palms to remove excess water—stop when no droplets form. (Tofu shrinks slightly; surface looks dry-matte, not glistening.)
4. Cut into 2.5-cm cubes. In a small bowl, mix light soy sauce and black vinegar. Pour over tofu and toss gently to coat. (Cubes glisten with thin, even glaze; no pooling liquid remains.)
5. Let marinate 10 minutes at room temperature. Then add directly to simmering hot pot broth—cook 3–4 minutes until heated through and plump. (Cubes swell further, turn creamy beige, and absorb broth visibly.)