Is my tofu still good?
- Bada Bing May 27, 2010 11:59 AM
If tofu smells fine, is it okay 5 days after opening, but sealed in its original fluid in a ziplock bag? It's labeled as "firm" but is basically like jello consistency.
I bought it from a local Asian grocery, so it was fresh to start with. I made a couple of recipes that have called for tofu this week but still have almost half of it left. I changed the water just now for the first time, and it smells the same as ever...
well, you're *supposed* to change the water daily and use it within 5-7 days, but since it passed the smell test, you should be okay. just use it immediately if you can, and i'd suggest cooking it well.
for future reference, if you drain well and store in an airtight container or tightly sealed bag, the stuff lasts pretty much forever in the freezer.
Ok, the last time I made a comment about some else's ingredient I got clobbered so I'll tread lightly here. When I saw your question "Is my tofu still good?", I had a difficult time formulating and answer because it's such a loaded question. It's almost a philisophical question without an answer. How does one determine whether or not tofu is good?
re: John E.
My question exactly, And in fact, I earned my undergraduate major in philosophy. Seems that the major has practical, culinary aspects all these years later...
Anyway, thanks all for the comments. This all means that tofu will in fact start to smell bad at some point not so very long after opening? Sour? Acidy?