All About Firm tofu
Your complete guide to firm tofu - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Firm tofu Last?
Storage times and freshness tips for firm tofu in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened fridge1-2 months past printed 'best by' date
Signs of Spoilage
Bloated or puffed-up packaging, very cloudy or discolored liquid inside (dark yellow, brown, or pink), visible mold (rare in unopened packages), extremely sour or off-putting smell upon opening.
How to Check
Visually inspect the package for bloat or leaks. Check the 'best by' date. If the liquid appears unusually murky or discolored through the packaging, it's a warning sign. Upon opening, a strong sour or yeasty smell indicates spoilage.
Storage Tips
Always store in the coldest part of your refrigerator. While it can last beyond the 'best by' date, quality may decline. When in doubt, err on the side of caution.
cooked fridge3-4 days
Signs of Spoilage
Sour or rancid odor; slimy or sticky texture; visible mold; unusual dryness or hardness (if not originally intended); discolored spots.
How to Check
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Smell Test: Check for any sour, spoiled, or 'off' smells that weren't present when the dish was fresh.
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Visual Inspection: Look for mold growth or any unusual discoloration.
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Touch Test: If the cooked tofu feels slimy or sticky, it's likely spoiled.
Storage Tips
Store cooked tofu in an airtight container. Ensure the dish cools down to room temperature within two hours before refrigerating to prevent bacterial growth. Reheat thoroughly to an internal temperature of 165°F (74°C).
freezer3-5 months for best quality, safe indefinitely
Signs of Spoilage
While not 'spoiled' in the traditional sense, freezer burn (dry, leathery spots, discoloration) indicates a loss of quality. The texture of tofu changes significantly after freezing and thawing (more porous, chewier), which is normal and not a sign of spoilage.
How to Check
Inspect for excessive freezer burn, which will affect flavor and texture. The change in texture (spongier, firmer) upon thawing is expected and often desired for certain recipes, allowing it to absorb marinades better.
Storage Tips
For best results, press the tofu to remove excess water before freezing. Cut into desired portions. Store in freezer-safe bags or airtight containers. Thaw in the refrigerator overnight or in cold water. Once thawed, use within 3-4 days and do not refreeze.
opened fridge3-5 days
Signs of Spoilage
Sour, yeasty, or unpleasant odor; slimy or slippery texture on the surface; discoloration (yellowish, pinkish, or dark spots); visible mold (white, green, or black fuzz).
How to Check
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Smell Test: Fresh tofu has a very neutral, almost imperceptible smell. Any sour, fermented, or 'off' odor means it's spoiled.
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Visual Inspection: Look for any changes in color or the presence of mold.
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Touch Test: If it feels slimy, gooey, or unusually soft/mushy to the touch, it's gone bad.
Storage Tips
To extend freshness, transfer unused tofu to an airtight container and submerge it completely in fresh, cold water. Change the water daily. This method can sometimes extend its life to 5-7 days, but always trust your senses before consuming.