Tofu goes from fresh to spoiled faster than most people expect — especially once the pack is opened. The key to keeping it for 3–5 days is storing it properly in fresh water. Fango tracks opened tofu alongside everything else in your fridge, and sends a push notification before it expires so you plan a meal around it rather than discovering it too late.
How long tofu lasts depends on whether it's been opened, what type it is, and how it's stored. Here's the full breakdown.
- Unopened tofu — until the best-before date (often weeks)
- Opened tofu — 3–5 days in the fridge, submerged in fresh cold water
- Cooked tofu — 4–5 days in an airtight container
- Frozen tofu — up to 3 months (texture becomes chewier)
Tofu Shelf Life — by Type and State
Silken tofu has a higher water content and more delicate structure, so it spoils faster than firm or extra-firm varieties. Shelf-stable (UHT) tofu in sealed Tetra Pak cartons can be stored at room temperature until opened, then treated the same as refrigerated tofu once the seal is broken.
How to Store Opened Tofu Properly
The single most important thing you can do for opened tofu is keep it submerged in cold water. Here's why: tofu is made mostly of water, and when exposed to air it begins to dry out and oxidise rapidly. Water prevents this while keeping the texture smooth.
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Transfer to an airtight container with cold water. Place the remaining tofu in a container and cover completely with cold water. Use an airtight lid to prevent fridge odours from affecting the mild taste of the tofu.
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Change the water daily. Fresh water keeps bacteria at bay and prevents the water from turning cloudy or developing an off smell. If you skip a day, change the water as soon as you remember and use the tofu that day or the next.
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Keep the fridge at 0–5°C. The UK Food Standards Agency recommends this range for all perishable foods. Tofu stored at the correct temperature in fresh water will comfortably last 3–5 days. For more on fridge organisation, see food storage tips.
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Freeze it if you won't use it in time. If you have half a block left and no plans for it in the next few days, freeze it immediately rather than waiting.
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Can You Freeze Tofu?
Yes — and freezing tofu is worth doing intentionally for certain cooking methods, not just as a last resort. Here's why: when tofu freezes, the water inside it expands and creates small pockets throughout the structure. When it thaws, those pockets remain — giving the tofu a chewier, more porous texture that absorbs marinades far better than fresh tofu. Frozen-thawed tofu soaks up sauces and spice mixes in a way fresh tofu simply can't.
This works best for firm and extra-firm tofu. Silken tofu breaks apart completely when frozen and thawed — it becomes grainy and watery, suitable at best for blending into smoothies.
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Press out excess water first. Wrap the block in a clean tea towel and press firmly for a few minutes, or use a tofu press. Less moisture in means less ice damage and a better texture after thawing.
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Cut into portions before freezing. Cubes or slices freeze and thaw faster than a whole block, and you can take out only what you need.
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Store in a freezer bag with as little air as possible. Freeze flat for 3 months. Label with the date. See the full guide to freezing food for general freezer best practices.
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Thaw overnight in the fridge, then press again. The thawed tofu will be slightly yellow and very wet — this is normal. Press out the liquid before cooking. The result is a chewier block that fries, grills, and absorbs sauces far better than fresh.
How to Tell If Tofu Has Gone Bad
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Smell — Fresh tofu has a very mild, slightly bean-like or neutral smell. Spoiled tofu smells sour or unpleasant. If it smells off at all, discard it without tasting.
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Look — Fresh tofu is white or cream coloured. Yellow or grey patches indicate oxidation or bacterial activity. Any visible mould (fuzzy or coloured growth) means discard the whole block.
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Feel — Slimy or slippery texture that doesn't rinse off is a sign of spoilage. Fresh tofu is smooth but not slimy. Slightly firm tofu that's been in the fridge a few days may feel drier on the outside — that's different from a true slimy coating.
Frequently Asked Questions
Can you eat tofu past its best-before date?
If the pack is still sealed and has been refrigerated continuously, tofu is often still good a few days past the best-before date — the date refers to peak quality, not a safety deadline. Check for smell, colour, and texture before eating. If any sign of spoilage is present, discard it. Once opened, the best-before date is irrelevant — use within 3–5 days regardless.
Why does the water turn cloudy when storing tofu?
Cloudy water is normal — it's protein leaching from the tofu into the water. Change the water daily and the tofu will stay fresh. If the water turns yellow, develops a sour smell, or becomes slimy, the tofu is beginning to spoil and should be used immediately or discarded.
Does freezing ruin tofu?
It changes the texture significantly — frozen-thawed tofu is chewier and more porous than fresh. For silken tofu, freezing effectively ruins it (the texture becomes grainy and watery). For firm and extra-firm tofu, the texture change is considered an improvement for stir-fries, grilling, and marinated dishes.