You start off by draining the tofu. One tip for draining — put a paper towel on top and under the tofu. On top of the tofu on the paper towel put a cutting board or any other object that will do the job to press the tofu a little, so it will lose more water.
Once tofu is drained, wrap it with a freezer wrap or put into a freezer bag and seal it tightly. Remember to not leave any head space in the bag. As long as the tofu is stored properly and unopened, it should be fine for at least two months after the production date.
Tofu can also be frozen to ensure that it lasts longer, provided that the tofu is stored in an airtight container and thawed before cooking. Freezing your tofu actually allows it to absorb marinades better as the tofu becomes rather spongy. Due to the freezing process, the spongy texture of the tofu will also make it chewier and firmer.
Tofu, like most food, should be handled hygienically. It is important to use clean utensils to keep molds from forming in your tofu.
It is also important to make sure that the container is airtight since we want to prevent airborne bacteria from being in contact with the tofu. On top of that, tofu should be kept in a refrigerator if it is purchased in the chilled section of the grocery. As we have stated earlier, freezing tofu can actually lead to more benefits. This means that the tofu will not lose its taste. On top of that, freezing the tofu will only increase its capacity to absorb the flavoring.
In order to make sure that the tofu is properly frozen, it is important to cut the tofu into cubes. Moreover, you can use a baking sheet to line up the tofu and place them in a freezer container. This will ensure that the tofu is properly stored to last longer. Fermentation is a process that is perhaps hundred-fold more tedious than just freezing up your tofu. However, fermenting your tofu will make it last sufficiently longer than most of the other storage process.
On top of that, it significantly changes the dynamics and flavor of the tofu. The most usual ingredients for fermented tofu will include salt, rice wine, sesame oil, soybeans, or vinegar. Producers usually recommend finishing their tofu within 2 to 3 days of opening the package. Of course, you need to remember to at least seal the tofu in an airtight container for the soy product to last those four days. For the shelf-stable variety that comes with a shelf life of even a year , I would assume an extra week or two should be perfectly safe.
Of course, the longer the total shelf life, the longer tofu should stay good past its date. That means a week for tofu that lasts three months and two weeks or even more for one that keeps for a year.
For refrigerated tofu, its storage time is much shorter, quite similar to many dairy products. And once you open the package, tofu goes bad in only a couple of days, even if you store it in perfect conditions. Unless you freeze it, of course. It might spoil prematurely, and you need to know what the signs of spoilage are.
The first is quite soft, while the last is really firm. Fortunately, the names are pretty self-explanatory here. The difference between those is the amount of water and coagulants used in the product. Maybe you just bought a different type, and your tofu is perfectly fine to eat. If you have leftovers or a dish containing tofu in a bulk, the storage tips are similar to how you store a cooked dish. Put it into an airtight container and quickly keep it safe in the refrigerator until your next meal.
Make sure the dish is cooled down before refrigerating. Yes, it is possible to freeze tofu. But freezing can alter the texture, making it more compact and chewy. To freeze tofu, drain the water and wrap the tofu in a freezer-safe container or bag. To drain the water, simply squeeze the tofu using paper towels. For removing more water, place paper towels between the tofu, and then place a cutting board topped with another heavy object, for example, a bowl or plate.
Frozen tofu may last up to 3 — 4 months. When you need to use frozen tofu, defrost it in a refrigerator or microwave before cooking it. Just like any other food item, at some point tofu will expire. Tofu is best consumed before the expiry date indicated on the label. Be sure to check this date for guidance. Proper storage may extend its shelf life and maintain its quality, sometimes surpassing its expiry date. Generally, a pack of tofu lasts for 2 to 3 months in the fridge. When stored outside of the fridge, it will last much shorter, which is 3- 5 days.
Freezing is an easy method to prolong the shelf life of food. Frozen tofu may last for 3 to 4 months in the freezer. But, once thawed it should be used immediately and should not go back to the freezer. To tell how long a dish prepared with tofu lasts, check the ingredients that go bad fastest. This is also applicable to check other dishes.
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