Can you freeze mapo tofu?

I'm curious, could you possibly elaborate on the concept of freezing mapo tofu? Is it something that is commonly done? Are there any particular benefits or drawbacks to doing so? Additionally, if it's feasible to freeze, would there be any specific steps or considerations one should take in order to ensure the dish maintains its flavor and texture upon thawing? I'm eager to learn more about the process and potential outcomes of this culinary endeavor.