Abstract: In this study,calcium chloride(CaCl₂)was used as coagulant to investigate the texture properties and sensory score of CaCl₂ tofu during freezing and thawing. The freezing and ripening process was optimized by response surface methodology. The results showed that the tofu was frozen at-21 ℃ for 3 h and aged at-3 ℃ for 21 days. After thawing for 85 s under microwave power of 241 W,the texture properties and sensory score of frozen tofu reached the best,and the juice absorption achieved the strongest. The sensory scores of hardness,chewiness and elasticity were 7368 g,5867 g and 0.963 mm respectively. The sensory score was 92 and the rehydration rate was as high as 490%. This study provides a theoretical basis for the processing of frozen tofu with high juice absorption.