Opened fermented bean curd can be stored in the refrigerator for about half a year. The reasons are as follows:

The opened fermented bean curd will definitely go bad if left for a long time.

Tofu is a fermented product. After the tofu is fermented by yeast, it does not need to go through the sterilization process. Only salt and other seasonings are added, and it is directly bottled and sealed, and can be eaten after opening.

However, yeast is still a living bacteria. Since it is not exposed to air when sealed, and its reproductive ability is inhibited by salt, fermented bean curd under sealed conditions can be stored for a long time (usually one year).

But if the bean curd is opened, that is, it comes into contact with the air, the yeast here will speed up the fermentation, especially the surface layer, which will soon become moldy and grow white hair, and it can no longer be eaten.

So bean curd should be consumed as soon as possible after opening the bottle. If it cannot be consumed temporarily, the remaining part should be tightly capped and stored in the refrigerator at low temperature. Preservation method of bean curd:

Bean curd should be sealed and stored in a cool and dry place.

Use clean, dry chopsticks when picking up tofu, and do not let water or other debris get into the bottle.

The opened fermented bean curd should be placed in the refrigerator so that it can be stored for a long time. Expanded content:

Fermented bean curd:

Also known as fermented bean curd, it is a characteristic traditional folk delicacy that has been passed down in China for thousands of years. Because of its good taste, high nutrition, and smell of odor, Its special flavor is deeply loved by Chinese people and people in Southeast Asia. It is an enduring delicacy.

Sufu is usually divided into three categories: green, red and white. Among them, stinky tofu belongs to the "Qingfang" category. "Big Block", "Red Spicy", "Rose", etc. belong to the "Red Side". "Sweet and spicy", "osmanthus", "five-spice", etc. belong to the "white prescription".

Fermented bean curd is my country’s original condiment. There are varieties such as red bean curd, green bean curd, white bean curd, sauced bean curd, and colorful bean curd. It can be eaten alone or used to cook dishes with unique flavors. Despite their inconspicuous appearance, when it comes to nutritional content, these things are really not simple.

Bean curd, like tempeh and other soy products, are health foods highly recommended by nutritionists. Its raw material, dried tofu, is a soy product with high nutritional value, with a protein content of 15% to 20%, which is equivalent to meat.

It is also rich in calcium. The fermentation of fermented bean curd by mold makes the protein digestion and absorption rate higher and the vitamin content richer.

Because microorganisms decompose the phytic acid in beans, iron, zinc and other minerals in soybeans that have a low absorption rate are more easily absorbed by the body.

Reference: Baidu Encyclopedia entry fermented bean curd (web link)