Not at all
Water-packed tofu, 2 hours maximum above 40°F (FDA)
3 days to 1 week
Opened, in fresh water, below 40°F; sources differ (Oregon State, Kentucky)
1 month
0°F, texture changes for good; Oregon State says several months (Kentucky)
The short version: to store tofu, drain the package and set the block in a clean container. Then cover it with fresh water, and change that water every day. Oregon State University Extension gives opened tofu 3 to 4 days below 40°F. The University of Kentucky's chart gives it a week, so smell it near the end. Silken tofu in a sealed box is the exception, however. Morinaga asks you to keep it out of water and use it within 2 days. You can freeze tofu at 0°F, although that changes the texture for good.
Storage times here come from Oregon State University Extension, the University of Kentucky Cooperative Extension and Colorado State University. The daily water change also comes from University of Illinois Extension. Silken tofu guidance comes from Morinaga Nutritional Foods, while the 2-hour rule comes from the FDA.
On this page
What should you check before you buy tofu?
Three things decide how long a block lasts, and two of them are settled before you get home. So check which kind of tofu you are buying, and check the date. Then get the package back into the cold quickly. Water-packed tofu from the chilled cabinet is perishable the moment it leaves the shop, whereas a sealed box is not.
Check which kind it is, and check the date, before it goes in the trolley.
Check the kind, the date and the chill before the tofu goes in the trolley.
A tub that already feels properly cold. Colorado State University says tofu should be stored at less than 41°F, and eaten before the stated date. So a lukewarm tub has already lost days.
The furthest-out date on the shelf. Oregon State University Extension is clear: the stamped date is not an expiration date, but just a best-by date. So it marks quality rather than safety.
A sealed box, if you want it to wait. America's Test Kitchen points out that shelf-stable boxed tofu keeps at room temperature for about a year. A chilled tub cannot, so take that one straight home.
A size you will finish in a few days. Opened tofu runs on a short clock whatever you do with it. So two small blocks often beat one large one.
How to store tofu so it lasts
To store tofu so it lasts, lift the block out of its original liquid. Then cover it with fresh water in a clean container, and change that water daily. Temperature does the rest, because tofu sits near pH 7.0, as Colorado State University notes. Bacteria like that pH as much as we do.
How do you store tofu after opening the package?
Drain the package, put the tofu in a clean container, and cover it with fresh water. Oregon State University Extension describes exactly that. It then asks you to hold the container below 40°F for 3 to 4 days. University of Illinois Extension also adds the step people skip: change the water every day, for up to 5 days. Keep a lid on as well, so the block stays under the water and the water stays clean.
Fresh water, a clean lidded container, and a change of water every day.
Fresh water, a clean lidded container, and a change of water every day.
How long does tofu last in the fridge?
Opened tofu keeps 3 days to 1 week in the fridge, and the published figures genuinely disagree. Oregon State University Extension gives it 3 to 4 days in fresh water below 40°F. University of Illinois Extension stretches that to 5 days with a daily water change. The University of Kentucky storage chart, however, simply lists tofu at 1 week. Colorado State University then lands in between at 3 to 5 days. So lean on 3 to 4 days, because your own fridge decides which end you get.
In other words, the chart tells you when to start paying attention rather than when to tip the container out. Tofu that is still creamy white and odorless on day five is fine. A block that feels slippery on day three is not. Cooked tofu is a leftover like any other. So North Carolina Cooperative Extension gives it the usual three to four days, at 36 to 38°F.
Is tofu still good after the best-by date?
Yes, if the tub is unopened and has stayed cold, according to Oregon State University Extension. That service is blunt about it: the food will still be safe if you have kept it refrigerated and unopened. Quality starts to go down after the date, even so. Colorado State University is more cautious, since it asks you to eat tofu before the stated date. It also puts the packaged shelf life at roughly 28 days. Either way, open the tub and smell it, because no printed date knows your fridge.
Can you leave tofu out overnight?
No, and tofu left out overnight goes in the bin. Colorado State University asks for constant refrigeration at under 41°F until the tofu is used. It also records outbreaks linked to tofu involving Yersinia enterocolitica and Clostridium botulinum type A. The FDA sets the general limit at 2 hours, or 1 hour once the room is above 90°F. That also covers a tub that sat in a warm car. So see our food left out overnight hub and the power outage guide for the wider rule.
How do you store silken tofu?
Silken tofu in a sealed box breaks every rule above. So Morinaga Nutritional Foods says you should not cover Mori-Nu Silken Tofu with water. The maker asks you to refrigerate unused portions promptly in an airtight container. Then use them within 2 days maximum. It also does not recommend eating leftover tofu after 3 days. An unopened box needs no fridge at all, since Morinaga stores it in a cool, dry place. Silken tofu sold chilled and packed in water is a different product, however. University of Illinois Extension's fresh-water method covers that one.
Can you freeze tofu?
Yes, and the extension services disagree only about how long. Oregon State University Extension says water-packed tofu can be frozen in its original container, then held for several months. The University of Kentucky's chart is stricter, since it gives tofu 1 month in the freezer. Freezing also changes the block permanently, so decide before you commit a whole shelf to it.
How do you freeze tofu?
Freeze the package as it comes, at 0°F. Oregon State University Extension says water-packed tofu can go into the freezer in its original container. That also saves you draining and wrapping it. Then set the freezer to 0°F, as the FDA asks. The University of Kentucky adds that food you plan to freeze should be frozen quickly. So use a container with a durable, airtight lid, and label it.
Freeze the sealed tub at 0 degrees, then thaw it in the fridge overnight.
Freeze the sealed tub at 0°F, then thaw it in the fridge overnight.
How long does frozen tofu last?
Frozen tofu keeps 1 month to several months, depending on which source you follow. The University of Kentucky's storage chart, for example, gives tofu 1 month, which is the shorter and safer figure. Oregon State University Extension, on the other hand, only says several months. So treat a month as the point where quality starts to slip. The block stays safe at 0°F beyond that, even so.
Why does frozen tofu change texture?
Freezing turns the water inside the block into ice, and the ice leaves holes behind when it melts. Oregon State University Extension puts it carefully: the texture of frozen tofu is different from fresh. People are divided on whether they like that texture, so try one block before you freeze a large quantity. Thaw the package for 24 hours in the refrigerator, as the same service describes. Or run it under hot running water just before opening and cooking. Then press the thawed block before you cook it.
How to tell if tofu has gone bad
Tofu gives you a clear signal, and it is mostly about smell and feel. Oregon State University Extension sets the baseline, when it calls tofu creamy white with almost no smell. Then Colorado State University adds that spoiled tofu can be identified by a change in texture, odor, and pH. Three of the five stages below are still worth using, so here is what each one means.
Verdict: use it
Fresh tofu
Creamy white, firm to the touch and almost odorless. Oregon State University Extension describes exactly that. So a block that looks and smells this way is well inside its window. Change its water today anyway, since that is the habit that buys you the extra days.
Verdict: smell it, then use it
Tofu past its best-by date
The date has gone, but the tub is unopened and has stayed cold. Oregon State University Extension says the food will still be safe if you have kept it refrigerated and unopened. Quality drops even so. Open it over the sink and smell it first, because that costs nothing.
Verdict: press it, then cook with it
Thawed tofu that turned spongy
Firm, open-textured and full of small holes, straight out of the freezer. Oregon State University Extension is honest that the texture of frozen tofu is different from fresh. People are divided on whether they like it. This is physics rather than spoilage, so press the block hard. Then put it into a curry, a stir-fry or a braise, where the holes work in your favor.
Verdict: throw it out
Slimy tofu
A slippery film on the block, or on your fingers as you lift it. Oregon State University Extension also names sliminess as the sign that opened tofu is past its 3 to 4 days. It says plainly not to use it. Food Network then reaches the same verdict, and asks you to handle tofu like meat, chicken or fish. Rinsing does not undo this, so the block goes out.
Verdict: throw it out
Sour, discolored or moldy tofu
A sour smell, a tan or brown cast, or fuzzy spots anywhere on the block. Oregon State University Extension says to discard tofu that has changed color or developed a smell. Food Network similarly describes spoiled tofu turning tan or brown. Mold settles it either way. That is why Washington State University Extension puts soft cheeses, yogurt and other soft, wet foods on the discard list. Those foods do not get the cut-an-inch-off treatment, and tofu belongs in that group. Then wash the container in hot soapy water before it holds food again.
Should you store tofu in its original packing liquid?
No, swap it for fresh water once the seal is broken. Oregon State University Extension instead asks you to repackage uncooked tofu in a clean container with fresh water. University of Illinois Extension also says the same thing in two steps. First drain the water, then add the unused tofu to a container with fresh water, cover, and refrigerate. America's Test Kitchen arrives there from the kitchen side, since it submerges opened tofu and changes the water daily. Morinaga's sealed silken tofu is the one exception, because its maker says not to cover it with water.
Tofu substitutes
Out of tofu, or did the block turn slimy overnight? Then one of these will stand in.
Substitute
Works best in
What changes
Tempeh
Stir-fries and sandwiches
Firmer and nuttier, so it needs no pressing.
Shelf-stable silken tofu
Blending, sauces and desserts
Morinaga gives an unopened box more than a year in the cupboard.
Paneer
Curries and grilling
Holds its shape like extra-firm tofu, although it is dairy. See our cheese guide.
Canned chickpeas
Curries and bowls
Shelf-stable, and ready to use straight from the tin.
Mistakes people make when they store tofu
These are the ways people store tofu that cost them the most, and each one has an easy fix.
Keeping the opened block in its original liquid. Oregon State University Extension asks you to repackage it in a clean container with fresh water instead.
Forgetting to change the water. University of Illinois Extension says every day, so tie it to something you already do each morning.
Leaving the tub on the counter while you cook. The FDA's limit is 2 hours, or 1 hour once the room is above 90°F.
Trusting the best-by date over your nose. Oregon State treats that date as quality rather than safety, so smell the block first.
Covering silken tofu with water. Morinaga says not to, so it asks for an airtight container and 2 days maximum.
Packing the fridge solid around it. The FDA warns that cold air must circulate around refrigerated foods, so leave the tub some room.
Throwing out spongy thawed tofu. That is simply what freezing does, so press it and cook with it. Our yogurt guide makes the same point about separated yogurt.
Sources
Does tofu expire?, Jared Hibbard-Swanson, Oregon State University Extension Service, revised December 2024, on the best-by date, repackaging opened tofu in fresh water below 40°F for 3 to 4 days, freezing in the original container, thawing, shelf-stable tofu, and color, smell and sliminess as the signs of spoilage.
Tofu, Ivanna de Anda, Emmanuel Rodriguez and Maayan Simckes, Food Source Information, Colorado State University College of Health and Human Sciences, pending external review, on storage below 41°F, eating tofu within 3 to 5 days of opening, a packaged shelf life of roughly 28 days, a near-neutral pH, and outbreaks involving Yersinia enterocolitica and Clostridium botulinum type A.
Recommended Food Storage Times, Sandra Bastin, University of Kentucky Cooperative Extension publication FCS3-595, revised October 2020, drawing on FDA and USDA guidance, on tofu keeping 1 week in the refrigerator and 1 month in the freezer, and on freezing food quickly in airtight containers.
Silken Tofu, Caitlin Mellendorf, Healthy Eats and Repeat, University of Illinois Extension, March 2019, on refrigerating unopened tofu, draining it, covering unused tofu with fresh water, and changing that water every day for up to 5 days.
Refrigerator Thermometers: Cold Facts about Food Safety, U.S. Food and Drug Administration, content current as of March 2024, on keeping the refrigerator at 40°F or below and the freezer at 0°F, the 2-hour limit for perishable foods, the 1-hour limit above 90°F, and letting cold air circulate.
Frequently Asked Questions, Morinaga Nutritional Foods, maker of Mori-Nu Silken Tofu, on the aseptic box needing no refrigeration until opened, a best-used-by date more than a year after production, not covering the tofu with water, and refrigerating leftovers in an airtight container for 2 days maximum.
Keep Those Leftovers Safe, Cheryle Syracuse, N.C. Cooperative Extension, Brunswick County Center, September 2022 and updated February 2024, on storing cooked leftovers no longer than three to four days, a fridge set to 36 to 38°F, and refrigerating within two hours.
FSM 299: Are Moldy Foods Safe to Eat?, Susie Craig, Washington State University Extension, on discarding soft cheeses, yogurt, sour cream and other soft foods when moldy, while hard cheese and firm vegetables can have an inch cut away.
How Long Does Tofu Last and How to Store It, America's Test Kitchen, on shelf-stable boxed tofu keeping about a year at room temperature, and on submerging opened tofu in water and changing the water daily for up to five days.
How Do You Know If Your Tofu Has Gone Bad?, Food Network, on spoiled tofu turning tan or brown, feeling slimy or smelling sour, on using opened tofu within four days at 40°F or below, and on handling tofu like meat, chicken or fish.
Storage times and safety advice on this page come from the sources above. Food safety depends on conditions I cannot see, so read the Disclaimer, and if in doubt, throw it out.
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