How often do you pull out a block of leftover tofu, only to discover that it has gone bad? We have two storage methods for you: one that will keep tofu fresh for a few days and the other for months. They'll work with both firm and silken styles of tofu.
Method 1: Refrigerator
If you're going to eat the tofu within a week, you can refrigerate it. Cover the tofu with cool – preferably filtered – water and store it in a tightly sealed container or the tub it came in covered with plastic wrap. Change the water daily to keep the tofu moist and fresh.
Method 2: Freezer
Frozen tofu can last for up to three months. Cut it into chunks and freeze on a parchment-lined tray, then transfer to an airtight freezer container or bag. Defrost in the refrigerator and squeeze out any excess liquid before cooking. It will have a sturdier, spongier texture that some chefs actually prefer to fresh tofu.
Related: Terrific Tofu: 5 Tips for Cooking With Tofu
(Image: Emily Ho)
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I always store my tofu in water in a container in the fridge...I also find that it lasts longer if the water is changed every other day or so.
huh. would have never thought to freeze it.can you freeze in its original packaging, you think? say if tofu is on sale and you want to pick up a few extra blocks...
@Aneelee: You can totally freeze it in original packaging (assuming you mean the plastic box with cellophane top combo). I do this all the time when I buy tofu and then realize I don't need it for two weeks.
Also, be aware that the texture of the frozen stuff is significantly different. I love it and will buy extra tofu just to freeze, but it's definitely not the same as the silken/firm texture you start with. If you're throwing it into a soup or something where it will cook for a while, you can totally throw it in frozen too.
@aneelee Yes, you can definitely freeze it in its original packaging. It does change the texture a bit.
Guess I'm the weird one here... I always use the entire package at once. Never wondered how to store unused portions!
Not too weird, I also use the whole thing at once! But I'm intrigued by the texture change due to freezing, so I might have to try that at some point.
I use a plastic tofu box that has a strainer tray to hold the block of tofu. Makes it easier to drain and to change the water.
Freeze dried tofu -- koya-dofu -- is actually a basic in Japanese pantries. From Bon Apetit: http://www.bonappetit.com/recipes/food-lovers-cleanse/koya_dofu_and_vegetables
Keeping tofu in big containers of water changed daily is part of the Asian kitchen!
I always made an effort to save it in the liguid it came in - Had no idea that was just water and that I would be better off using fresh water instead. Thanks!