Tofu is a perishable food item that requires proper storage to maintain its quality and prevent spoilage. If tofu is not kept in the refrigerator, it will spoil much faster, especially in warm and humid conditions. The exact time it will stay good without refrigeration can vary depending on several factors, including the tofu's freshness when purchased, ambient temperature, humidity, and exposure to bacteria and contaminants.
In general, without refrigeration, tofu can start to spoil and become unsafe to eat within a few hours to a maximum of 2-3 days. However, it's essential to use your best judgment and inspect the tofu visually and by smelling it before consuming it. Signs of spoilage include an off odor, slimy texture, or mold growth. If you notice any of these signs, it's best to discard the tofu to avoid the risk of foodborne illness.
To extend the shelf life of tofu, always keep it refrigerated and follow these guidelines:
Store in the original packaging or airtight container: If the tofu is in a sealed package, keep it in its original packaging until ready to use. If you've opened the package, transfer the tofu to an airtight container, covering it with water to keep it fresh.
Keep at a consistent temperature: Refrigerate tofu at a temperature below 40°F (4°C). Avoid leaving it at room temperature for extended periods.
Check the expiration date: Purchase tofu with a reasonable expiration date, and try to use it before that date for the best quality.
Handle with care: Avoid crushing or squeezing the tofu excessively, as this can accelerate spoilage.
Remember that these guidelines are for fresh tofu, not for pre-cooked or shelf-stable tofu products. Always follow the manufacturer's recommendations for storing and using any tofu product. When in doubt, prioritize food safety and discard tofu that appears questionable or has been left at room temperature for an extended period.