A day or two.

In general, fresh tofu can be stored at room temperature for up to six or seven hours, but if it is not to be eaten on the same day, it should be stored in the refrigerator immediately, and best eaten the next day. If you want to keep it longer, you can blanch it in boiling salted water before putting it in the refrigerator, and it will keep for about two days.

Blanching in salt water not only reduces microbial growth, prevents the tofu from sticking, and prolongs the shelf life, but also removes the bitterness and astringency of the marinated tofu, thus making the flavor of the tofu more prominent. However, tofu blanched in salt water should be cooked with less salt, otherwise it is easy to cause excessive salt intake.

Food Facts

Water tofu is the most common soybean product, usually referred to as tofu is water tofu. Water tofu is named for its high water content and is white and tender. The production process of water tofu mainly involves first making soybean milk from soybeans, and then solidifying the soybean milk into a gel containing a large amount of water under the action of heat and coagulant***, i.e. water tofu.

Water tofu is tofu that has not been pressed into a container to squeeze out the water. Because it contains too much water, it becomes fluid and cannot be molded. (Picture: "Common Watery Tofu") When watery tofu is pressed into a container to remove some of the water, it becomes ordinary tofu and can be formed into various shapes, but it breaks easily. When the water is squeezed out further, it becomes hard tofu, which is firm and does not break easily. After drying the hard tofu, it becomes dry tofu, also known as dried tofu or dried beans or also known as dried scented beans.