How to store opened tofu? (3 useful tips)
By
Dr Andrei da Silva Alexandre (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Andrei da Silva Alexandre PhD is a Bachelor of Biotechnology with expertise in Bioprospecting and Chemistry of Natural Products, Isolation and Identification of Secondary Metabolites from Plants and Microorganisms, and Antimicrobials. He writes and reviews content on these topics.
Dr Andrei da Silva Alexandre’s Highlights:
- Research Collaborator at the Laboratory of Bioprospecting and Biotechnology of the National Institute of Amazonian Research/ Brazil
- PhD in Biotechnology with a focus on Phytochemistry at the Federal University of Amazonas/ Brazil
- Master’s degree in Biotechnology and Natural Resources at the University of Amazonas State/ Brazil
- Bachelor of Biotechnology at the Federal University of Amazonas/ Brazil
Professional Experience:
Dr Andrei da Silva Alexandre has been working for more than 10 years in the area of Biotechnology and Chemistry of Natural Products.
During his master’s degree he developed research that studied the production of secondary metabolites from endophytic fungi, aiming to isolate and identify substances against pathogenic microorganisms, using analytical techniques such as Chromatography, NMR and Mass Spectrometry.
In his PhD thesis Dr Andrei da Silva Alexandre isolated and identified bioactive substances from plant extracts using analytical techniques, against pathogenic bacteria.
Finally, Dr Andrei da Alexandre has already co-directed undergraduate students in scientific initiation projects. He also participates as a reviewer of scientific articles in international journals.
- 2016, Bachelor in Biotechnology at the Federal University of Amazonas, Brazil
- 2018, Master in Biotechnology and Natural Resources at the University of Amazonas State, Brazil
- 2023, PhD in Biotechnology at the Federal University of Amazonas, Brazil
The main publications of Dr. Anny Manrich are:
Articles
Alexandre, A. S.; Fachin-Espinar, M. T.; Nunez, C. V. Triterpenos, esteroides e fenólico isolados de Minquartia guianensis Aubl (Coulaceae) e atividade antibacteriana. (2023). Concilium, 23, 3, 883-895.
Alexandre, A. S., Rocha, W. C. Perfil cromatográfico por TLC do óleo e dos extratos das folhas e caule de andiroba, Carapa guianensis Aubl. (2017). Scientia Amazonia, 6, 2, 117-125.
Book
Alexandre, A. S. Perfil cromatográfico da Andiroba: análise por CCD do óleo e dos extratos orgânicos de folhas e caule. 1. ed. Riga: Novas Edições Acadêmicas, 2018. 52p .
Conference Papers
Alexandre, A. S., Nunez, C. V. Triterpenos do extrato metanólico dos galhos de Minquartia Guianensis Aubl. (Coulaceae). In Livro de Resumos: 3º SIMPÓSIO REGIONAL NORTE DE FARMACOGNOSIA, INPA, 2021.
Albuquerque, F. H. S. ; Meliciano, N. V.; Alexandre, A. S. Frequência relativa dos grupos sanguíneos ABO e Rh da população do município de Coari-Am.. In: 11º Congresso Brasileiro de Saúde Coletiva, 2015, Goiânia. Anais do 11º Congresso Brasileiro de Saúde Coletiva, 2015.
You can view some of Dr Andrei’s work below and links to her professional profile.
Linkedin: https://www.linkedin.com/in/andrei-alexandre/
Research Gate: https://www.researchgate.net/profile/Andrei-Alexandre
Google Scholar: https://scholar.google.com/citations?user=YT4sTmsAAAAJ&hl=pt-BR
Orcid: https://orcid.org/my-orcid?orcid=0000-0001-7789-3714
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the question “How to store opened tofu?” with an in-depth analysis of how long tofu lasts, what affects the shelf life of tofu and how to tell if tofu has gone bad.
How to store opened tofu?
You can store opened tofu using two methods and with any type of tofu. Here’s everything you need to know to properly store opened tofu:
Refrigerator
To refrigerate tofu, keep the tofu in its original packing or transfer it to an airtight container filled with water, ensuring that the tofu is fully submerged to avoid exposure to air. Remember to change the water every 1–2 days to maintain freshness (1,2).
Cooked tofu should also be stored in the refrigerator in an airtight container at a temperature of 40 °C (4 °C), and be consumed promptly (3)
Freezer
To freeze tofu, start by draining and pressing the tofu to remove excess moisture, and cut the tofu into desired shapes or cubes.
To help maintain tofu’s texture during freezing, consider blanching it in boiling water for 1–2 minutes (3,4).
After blanching, place the tofu pieces on a baking sheet and freeze them individually at -18 °C or lower. Before cooking, thaw in the refrigerator and press off any excess liquid (3,4).
Tips to properly store opened tofu
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Keep tofu in a consistent part of the refrigerator to minimize temperature fluctuations and avoid microbial growth and enzymatic reactions that can degrade tofu’s quality (12).
- Do not store food near next to warm items, as it can warm up the interior of the refrigerator and put other foods in the temperature danger zone (13).
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Vacuum-sealing tofu can help prolong its shelf life by reducing exposure to oxygen (14).
How long does tofu last?
Tofu’s storage conditions significantly affect its shelf life. At room temperature, unopened tofu has the shortest shelf life, it typically lasts for about an hour (1).
If unopened, tofu can be refrigerated for 3–5 days, or if it’s opened, it can be stored in an airtight container submerged in water. Cooked tofu, on the other hand, maintains quality for 3–4 days in the refrigerator (1,2,5).
When it comes to freezing, while this method can preserve tofu for months, it’s important to note that the texture may change. If you prefer extra-firm tofu, you should avoid freezing it as it can become more soggy (4,6).
What affects the shelf life of tofu?
Tofu’s shelf life can be affected by factors such as its moisture content, packaging, storage temperature, and the presence of microorganisms (1,7,8).
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The high content of tofu creates an optimum environment for microbial growth, leading to spoilage.
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Elevated temperatures promote enzymatic reactions that degrade tofu’s texture and nutritional quality, and also encourage the growth of spoilage microorganisms.
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When it comes to packaging, if not stored properly to minimize exposure to air and moisture, tofu can have a shorter shelf life. Enzymes like lipase and protease can contribute to off-flavors and textural changes, while exposure to air leads to oxidative processes, causing rancidity or color changes.
How to know if your tofu has gone bad?
To know if tofu has gone bad, first pay attention to the expiration date on the original container, since it should give you a decent sense of how much longer it has before it goes bad (1).
You should also be able to identify the signs of spoilage as the following (9,10,11):
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Appearance: Visually, check for signs of spoilage, such as discoloration, mold growth, or an off-putting appearance. If the tofu becomes discolored or starts to turn yellow or brown around the edges, it may be past its prime.
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Unpleasant odor: A sour or unpleasant odor may indicate microbial activity or lipid oxidation, while off-flavors or an unusual taste are further signs of deterioration
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Muddy liquid: If the liquid in which tofu is stored gets opaque or muddy, it may signal that the tofu has been ruined and bacteria has begun to grow.
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Texture: When tofu has gone bad, it may also exhibit changes in texture, like slimy or mushy consistency, rather than its usual firmness.
If any of these signs are detected, it’s recommended to discard the tofu, as consuming spoiled tofu can lead to foodborne illness.
Conclusion
In this brief guide, we will answer the question “How to store opened tofu?” with an in-depth analysis of how long tofu lasts, what is the shelf life of tofu and how to tell if tofu has gone bad.
Was this helpful?
References
1.-
Dey A, et al. Tofu: technological and nutritional potential. Indian Food Industry Mag, 2017, 36, 3.
2.-
3.-
FDA. Are You Storing Food Safely?. 2023.
4.-
Poudyal RL, et al. Effect of different freezing and storage condition on the physical properties of protein coagulum (Firm Tofu). Int J Refrigeration, 2019, 107, 11-19.
5.-
USDA. How long will cooked food stay safe in the refrigerator?. 2023.
6.-
Kobayashi R, et al. Property changes of frozen soybean curd during frozen storage in “Kori-tofu” manufacturing process. Food Hydrocolloids, 2020, 104, 105714.
7.-
Qiu Y, Zhou Y, Chang Y, et al. The Effects of Ventilation, Humidity, and Temperature on Bacterial Growth and Bacterial Genera Distribution. Int J Environ Res Public Health, 2022, 19, 22.
8.-
Glantz M, et al. Impact of protease and lipase activities on quality of Swedish raw milk. Int Dairy Journal, 2020, 107, 104724.
9.-
Putro PGL, Hadiyanto H, Amirudin. Water Quality Parameters of Tofu Wastewater: A Review. IOP Conf Series Mat Sci and Eng, 2021, 1156(1):012018.
10.-
Rossi F, et al. Microbiological characteristics of fresh tofu produced in small industrial scale and identification of specific spoiling microorganisms (SSO). LWT, 2016, 70, 280-285.
11.-
Erkmen O, Bozoglu TF. Principles of Food Spoilage. 2016
12.-
Qiu Y, Zhou Y, Chang Y, et al. The Effects of Ventilation, Humidity, and Temperature on Bacterial Growth and Bacterial Genera Distribution. Int J Environ Res Public Health. 2022;19(22).
13.-
NRAEF . Preventing Time-Temperature Abuse During Storage. 2006.
14.-
Yamaguchi N. Vacuum Packaging. Food Packaging. 1990, 279-292
