Lactone tofu is not recommended to be eaten in the refrigerator for one month, mainly because it is more likely to deteriorate.

Lactone tofu is tofu produced by using gluconolactone as coagulant, which is rich in nutritional value and contains more protein, vitamins, potassium, calcium, magnesium, phosphorus and other nutrients.

However, it is easy to react with bacteria when it is left for too long and not properly preserved, leading to deterioration and corruption, and the time of deterioration and corruption will be different depending on the preservation method.