If you choose to blanch the bean curd, it is recommended to blanch it in hot water for about 10 seconds, which can remove the fishy smell without affecting the taste of the bean curd.
For diners who pursue a crisp taste, you can choose not to blanch it, but make sure that the bean curd is fully softened.
Summary: Whether to blanch the bean curd for cold salad depends on the state of the bean curd and personal taste preference. It is recommended to blanch the dry bean curd after soaking, and the wet bean curd can be directly cold salad. The blanching time should not be too long to avoid affecting the taste.