How to Store Tofu: Tips for Refrigerating or Freezing Tofu

Fresh tofu is a type of coagulated soy milk chefs use in marinades, stir-fries, soups, and other recipes. Tofu’s high protein content also makes it a common meat substitute. Soymilk is a liquid that comes from soybeans, which manufacturers press into curds and form into blocks to make tofu. Also known as bean curd, tofu comes in a few different firmness levels, such as soft, firm, and extra-firm. The amount of moisture left in the tofu block determines the firmness level, with soft tofu having more moisture than extra-firm tofu.

How long tofu lasts depends on how you store it. At room temperature, tofu has a shelf life of only an hour or so. An original unopened package of tofu can last for three to five days in the refrigerator—opened tofu can too, but you must store it in an airtight container with water. Frozen tofu can last several months, although freezers change the consistency of the food. If you like extra-firm tofu, you shouldn’t put it in the freezer as it will become more spongy after freezing. To detect spoilage of expired tofu, pay attention to any sour smells emanating from the condensed soy. The expiration date on the original packaging should give you a good idea of how long it has left before it’s no longer fresh.

If you’re planning to use your leftover tofu in the next couple of days, keeping it in the fridge would be better than freezing it. Follow these three steps to store any remaining fresh tofu in the refrigerator:

1. 1. Add water to your container. Unless you have unopened tofu stored in its original packaging, you should add fresh water to whichever container you use to store the tofu. This is only necessary for storing tofu in the refrigerator, not in the freezer. Add enough water to cover the tofu to keep it moist until you plan to use it in a few days.
2. 2. Change the water daily. Take the refrigerated tofu out once a day to change the water. Open the sealed container and carefully pour out the water. Add new water to keep the tofu fresh and to prevent the container from becoming stagnant or cloudy.
3. 3. Remove excess water. Once you’re ready to use the tofu or cook it, remove it from the refrigerator. Drain the tofu and pat it down with paper towels to eliminate any excess moisture. Alternatively, you could freeze your tofu at this stage—drying it helps to ensure it will freeze in as close to its natural state as possible.

Freezing tofu allows you to keep it edible for the longest possible time. Unless you’re storing a whole block of tofu in an unopened package, you’ll need to pick a new container. Use a freezer bag, plastic wrap, or an airtight container to ensure you store the remnants safely and effectively. Dry the tofu as completely as possible, then store it inside the freezer for up to three months. To defrost the tofu, move the container from the freezer to the refrigerator for at least one but preferably two days. After that, you can use the tofu in any recipe you prefer. Note that fresh tofu is firmer than frozen tofu, so you should keep this spongy texture in mind when you pick a tofu recipe that will benefit from a chewier tofu taste.

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