The Best Ways to Store Leftover Tofu

published Aug 6, 2012
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(Image credit: Emma Christensen)

The trickiest thing about recipes that don’t call for a whole block of tofu is using up the leftovers before they go bad. The key to making it last, however, is the way it’s stored. There are two methods that work with all varieties of tofu. Here’s what you need to know.

The best place the store tofu all depends on when you plan to use it. If you plan to use it within a week or so, go ahead and stash it in the refrigerator. Any longer than that, and the best place to store tofu is in the freezer (yes, you really can store tofu in the freezer!).

(Image credit: Faith Durand)

Store Tofu Up to a Week in the 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.

(Image credit: Faith Durand)

For Longer than a Week, Store Tofu in the Freezer

If you won’t use leftover tofu within a week of when the container was opened, the best place to store it is in the freezer. Frozen tofu can last for up to three months. Cut it into chunks and freeze on a parchment-lined baking sheet until solid, then transfer to an airtight freezer container or bag. Defrost in the refrigerator and squeeze out any excess liquid before cooking.

Tofu that has been previously frozen will have a sturdier, spongier texture that some cooks actually prefer to fresh tofu — especially when you plan to marinate it.

Try Our Favorite Tofu Recipes