Abstract: To improve the processing and quality of frozen tofu, the effects of compound additives on the quality of frozen tofu were studied by screening the contents of soy protein isolate, modified starch and carrageenan. The results showed that the soy protein isolate, modified starch and carrageenan were 0.5%, 0.03% and 0.03% (w/v), respectively, based on the water retention and rehydration of frozen tofu as index. Combined with the results of single factor test, the effects of compound additives on the quality of frozen tofu were studied by means of sensory, texture and microstructure analysis. The experimental results showed that when the compound additives ratio was 0.5% (w/v) soy protein isolate+0.03% (w/v) modified starch+0.03% (w/v) carrageenan, the frozen tofu has good gel property and good heat stability, the protein structure was uniform, dense and has strong boiling resistance. It showed that the quality of frozen tofu can be improved by changing the concentration and ratio of additives, which is beneficial to the large-scale industrial production of products.