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The short answer: it depends on the type of tofu. Fresh and chilled tofu must always be kept in the fridge. Shelf-stable tofu doesn't need refrigeration until you open it. Once any tofu is opened, it belongs in the fridge.
Here's how to tell which kind you have, how long each one lasts, and how to know when tofu has gone off.
#The three kinds of tofu you'll find in India
1. Fresh, loose tofu. Sold by local dairies and some vegetable shops, often in water. It's the most perishable kind and should be refrigerated at once and eaten within a day or two.
2. Chilled packaged tofu. Found in the refrigerated section of supermarkets and quick-commerce apps. The pack says "keep refrigerated" and carries a use-by date, usually days to a few weeks away.
3. Shelf-stable tofu. Stored at room temperature until opened, with no fridge needed. Soya Bright soya paneer is this type, keeping for 11 months unopened below 25°C.
Not sure which you have? Check the storage line on the pack. "Keep refrigerated" means fridge, always. "Store in a cool, dry place" means it's shelf-stable until opened.
#How long does tofu last?
| Type | Unopened | After opening (in the fridge) |
|---|---|---|
| Fresh, loose tofu | 1–2 days, refrigerated | 1–2 days |
| Chilled packaged tofu | Until the use-by date, refrigerated | About 3–5 days |
| Shelf-stable tofu | Until the best-before date at room temperature (11 months below 25°C for Soya Bright) | About 3–5 days |
| Frozen tofu | Several months in the freezer | Use soon after thawing |
These are general guidelines. Always follow the date and storage instructions on your pack.
#How to store opened tofu
- Put it in an airtight container. Covering the tofu with clean water stops it drying out.
- Change the water every day if you store it submerged.
- Keep it in the main part of the fridge, not the door, where the temperature changes more.
- Use it within a few days. Plan to open a pack when you're ready to cook most of it.
#Can you freeze tofu?
Yes. Freezing changes the texture: the water inside forms ice crystals, so thawed tofu becomes chewier and more sponge-like. Many people prefer it this way for stir-fries and curries because it soaks up masala well. Drain and pat it dry, cut it into cubes, freeze it in a closed container, then thaw it in the fridge and squeeze out the extra water before cooking.
#How to tell if tofu has gone bad
Throw tofu away if you notice:
- a sour or unpleasant smell
- a slimy or sticky surface
- discolouration, such as yellow, pink or dark spots, or mould
- a puffed-up, swollen or leaking pack, especially for shelf-stable tofu, as it can mean the seal has failed
Fresh tofu should smell mild and slightly beany, and feel moist but not slippery. If in doubt, throw it out.
#Does refrigeration change how tofu tastes?
Cold tofu straight from the fridge can taste a bit bland and firm. Let it come to room temperature, or simply cook it. For the best texture, drain and pat the tofu dry before cooking, and press it for 10–15 minutes if you want it crispier.
#Which should you buy?
If you cook tofu once a week or less, or you have limited fridge space, shelf-stable tofu is the practical choice. You can keep a few packs in the cupboard and open one only when you need it. If you use tofu daily and have a reliable fridge nearby, chilled tofu works too.
Learn more in our guide to shelf-stable tofu in India, see tips for storing soya paneer, or put your next pack to use in a tofu masala.
Written by
Soya Bright Team
The team behind Soya Bright at GenHybrid Solutions Pvt Ltd, makers of soya paneer, soy milk and okara in Sangamner, Maharashtra. We check our articles against published research and update them when the evidence changes.
Soya Bright
Put this into practice with Soya Bright
Shelf-stable Soya Bright soya paneer (tofu) and soy milk — 18g protein per 100g of tofu, dairy-free, no preservatives, and no fridge needed until opened. Tofu lasts 11 months unopened below 25°C.
