Yes, you can often use tofu after the date printed on the package, provided it has been stored correctly and shows no signs of spoilage. The date on most commercially packaged tofu is typically a “Best By” or “Best if Used By” date, which is the manufacturer’s estimate for peak quality, not a strict safety expiration. Tofu is a perishable food, and its safety depends entirely on proper refrigeration and a careful check for physical signs of deterioration. Your senses—smell, sight, and touch—are the most reliable tools for determining if the tofu is safe to consume.
Understanding the Date on Tofu
The date printed on a package of tofu is a quality indicator, not a definitive safety deadline. Most refrigerated tofu is sold in a sealed, water-filled container and has undergone pasteurization, where it is heated to eliminate harmful microorganisms and extend its shelf life. This process, combined with airtight packaging, allows unopened tofu to remain safe for consumption well past the printed date, sometimes for several weeks.
The “Best By” date indicates the point at which the manufacturer guarantees the product will retain its optimal flavor and texture. After this date, the quality may decline, but the tofu does not instantly become unsafe. Shelf-stable tofu, which is aseptically packaged, can last for months past the printed date due to its sterilization process. The integrity of the seal and continuous refrigeration are the most important factors for safety.
Clear Signs Tofu Has Gone Bad
Determining if tofu is spoiled requires a sensory inspection, as spoilage bacteria produce noticeable changes. The most reliable indicator is the smell; fresh tofu has a mild, neutral aroma, so any strong, sour, or sulfuric odor suggests spoilage. This unpleasant smell is caused by the metabolic byproducts of bacteria multiplying on the surface.
The texture is another clear sign of deterioration. Fresh tofu is firm and smooth, but spoiled tofu develops a slimy or sticky film on its surface due to bacterial growth.
Look closely at the appearance of the block, as discoloration is a late-stage sign of spoilage. While fresh tofu is creamy white, a spoiled block may turn yellow, tan, or brown. Any visible mold, which can appear as fuzzy spots of any color, means the tofu must be discarded immediately.
Maximizing Tofu’s Shelf Life
Proper storage is the most effective way to ensure your tofu remains fresh and safe. Unopened, refrigerated tofu should be kept in its original packaging in the coldest part of your refrigerator until use. Once the package is opened, the tofu is exposed to air and bacteria, and its shelf life dramatically shortens.
To preserve opened tofu, transfer the unused portion to an airtight container and submerge it completely in fresh, cold water. This water bath prevents the tofu from drying out and inhibits the growth of spoilage bacteria. For the best results, the water should be changed daily. Tofu stored this way can last for up to a week in the refrigerator.
Freezing Tofu
For long-term storage, tofu can be frozen for several months. This process changes its texture, making it chewier and more porous, which is desirable for some recipes.