Frozen Lao Tofu
冻老豆腐

Frozen Lao Tofu, as the name suggests, is made by freezing our Lao Tofu. Such additional process, while simple, transforms the original product to a brand new bean curd of completely different texture, which is spongier and more porous, with thousands of little coral reef-liked holes. We choose to freeze the firmer Lao Tofu out of all products as the original texture of Lao Tofu optimises the honeycomb texture of the frozen product more than the common tofu. Frozen Lao Tofu is most ideal for braised cuisines and soup, as its porous texture wraps the gravy and soup within the tofu, waiting to burst in your mouth.

冻老豆腐，不言自明，正是把老豆腐冻后的产品。虽然步骤简单，但冻过后的豆腐口感截然不同，犹如海绵一样，孔隙多，弹性好，吸汤汁能力非常强。我们选择老豆腐来冻是因为老豆腐的口感本来就很结实，冻过后会有更多孔隙，更能达到蜂窝状的形态。如此网络形状让冻老豆腐吃下去非常有层次感，非常适合炖和煮汤。豆腐里的蜂窝组织吸足了汤汁，在嘴里爆开，爽极了。