Mural guide
Cubes of soft tofu soak in clear water in a clay basin, golden fried tofu and a block of firm tofu cut into slices lie on the board beside a knife, and a bamboo tray holds a stack of thin pressed tofu sheets.
Tofu set from soy milk, in soft, firm, dried, fried and frozen forms.
The Qingbai Leichao, published in 1916, has an entry on stewed frozen tofu that opens: "Frozen tofu appears only in winter." The entry adds that it is also called ice tofu and that long stewing loosens it until it is like a honeycomb. The same book has a separate entry on stewed tofu skin.