A:

The date stamped on a refrigerated tofu package is not an expiration date, but just a “best by” date. These stamped dates give you an idea of how long the product will be top quality. After the date passes, the food will still be safe if you have kept it refrigerated and unopened, but the quality will start to go down. Tofu should be a creamy white color and should have almost no smell. If you open the package and notice that the tofu has changed color, has developed a smell, or has gotten slimy, do not use it.

If you’ve already opened your package of tofu, you have a more limited window of time to use it before it goes bad. Uncooked tofu can be repackaged in a clean container, covered with fresh water, and stored below 40°F in the refrigerator for 3-4 days. After 3-4 days, it will start to become slimy and/or develop a bad odor.

For longer storage, water-packed tofu can also be frozen in its original container and held in the freezer for several months. When you’re ready to cook it, thaw the package for 24 hours in the refrigerator, or run it under hot running water just before opening and cooking. The texture of frozen tofu is different from fresh, and people are divided on whether they like the texture. Give it a try with one block of tofu before you freeze a large quantity.

One last note: another style of tofu is sold as a shelf-stable product in a sterile container, not packed in water. This type of tofu can be stored in your pantry without refrigeration, but it will also have a “best by” date. Typically, shelf stable tofu will keep good quality for 6 months to a year unopened. Once opened, it must be used immediately or refrigerated for use within 3-4 days.

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