Storing Fresh Tofu

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By Barbara Tropp

Published 1982

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Tofu should be perfectly clean tasting and fresh smelling when you buy it, and to maintain it that way for a week to 10 days is a matter of keeping it fully covered with water, changing the water daily, and storing it in the refrigerator. I begin the freshness campaign by changing the water as soon as I bring the tofu home. Also, you want to be gentle when draining and resubmerging the tofu, so that it stays in a whole piece and doesn’t break apart.

Freezing tofu will give it a pockmarked, slightly tough texture, which some people like but I find rather unpleasant. If I am faced with cooking it or throwing it out, then I cook it with the long simmering method, which transforms it into a form that can then be kept for another several days.