How to Store Tofu | Shelf Life & Spoilage Signs
Quick Storage Facts
| Storage Method | Duration | Safety | Notes |
|---|---|---|---|
| unopened | Check use-by date (typically 2-3 months) | ✅ | Refrigerate sealed packages until ready to use. |
| refrigerator | 3-5 days | ✅ | Store opened tofu submerged in fresh water, changing water daily. |
| freezer | 3-5 months | ✅ | Freezing changes texture to be more porous and chewy. |
| cooked | 4-5 days | ✅ | Store in airtight container in refrigerator. |
Signs of Spoilage
- •Sour or ammonia-like smell
- •Slimy or sticky texture on the surface
- •Bloated or bulging package
- •Discoloration (yellowing, darkening, or pink/blue/black spots)
- •Curdling or separation of the tofu
- •Mold growth (fuzzy spots of any color)
- •Bitter or off taste
Storage & Reheating Tips
- •Change the water in which opened tofu is stored daily to maintain freshness
- •Press tofu before cooking to remove excess moisture and improve texture
- •Freezing tofu creates a more meat-like, chewy texture ideal for certain recipes
- •Thaw frozen tofu in the refrigerator or microwave, not at room temperature
- •Marinate tofu after pressing for better flavor absorption
- •Silken tofu has a shorter shelf life than firm varieties
- •Cooked tofu lasts longer than raw tofu
- •Store tofu away from strong-smelling foods as it can absorb odors
Food Safety Reminder
When in doubt, throw it out! Food can harbor harmful bacteria without visible signs of spoilage.
Frequently Asked Questions