Tofu is a perishable food item and should generally be refrigerated to maintain its freshness and safety. Leaving tofu outside without refrigeration can lead to rapid bacterial growth and spoilage, especially in warm or hot temperatures. Therefore, it's essential to follow proper food safety guidelines when handling tofu.
If tofu is left unrefrigerated in temperatures above 40°F (4°C), it can become unsafe to eat within a few hours. Bacteria can multiply rapidly in the "danger zone" temperature range of 40°F to 140°F (4°C to 60°C). In hot weather, tofu left outside can spoil even faster.
To ensure the safety and quality of tofu:
Refrigerate promptly: If you don't plan to consume the tofu immediately, refrigerate it as soon as possible after purchase or preparation. Tofu should be kept in the original package or a sealed container in the refrigerator.
Follow the use-by date: Check the packaging for the "use-by" or "best before" date, and make sure to consume the tofu before that date.
Store properly: If you have opened the tofu package, place any unused portion in a container with water to keep it fresh. Change the water daily to maintain freshness.
Be cautious with prepared dishes: If tofu has been used in a dish that requires cooking or heating, such as stir-fries or soups, it's essential to refrigerate any leftovers promptly.
In summary, avoid leaving tofu outside without refrigeration, especially for extended periods. Follow proper storage and handling guidelines to ensure the tofu remains safe to eat and maintains its quality.