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Unlike paneer, tofu can come in different textures. While firm tofu is the most commonly found variety in packaged options, soft and silken tofu varieties are also available in the market and are quite popular (although they are priced slightly higher than firm and hard tofu). The primary difference lies in the moisture content and the amount of water pressed out during production.
However, soft and firm tofu should be stored separately due to their differing textures, moisture levels, and optimal storage requirements. Proper storage ensures that tofu retains its freshness, texture, and flavor, while also preventing contamination or spoilage.
Soft tofu is delicate, with a high water content, making it more fragile and prone to breakage. In contrast, firm tofu has less water, giving it a denser, sturdier texture suitable for grilling, frying, or sautéing. Given these differences, the storage needs for soft and firm tofu vary significantly.
Soft tofu contains much more water than firm tofu, making it highly susceptible to absorbing flavours or contaminants from its surroundings. When stored together, firm tofu's lower moisture content can draw water away from the softer variety, leading to uneven textures and potential spoilage. Separate storage helps maintain the distinct moisture levels required for each type.
Soft tofu is delicate and can easily break apart if not handled carefully. If stored with firmer varieties, the pressure and weight could cause it to crumble, ruining its smooth, custard-like consistency. By keeping them apart, you ensure that each tofu type retains its original texture, making it easier to use in different dishes.
Tofu is known for absorbing flavours from other foods. If stored together, firm tofu could absorb the flavours from soft tofu or vice versa, resulting in a blend of tastes that may not be ideal for your recipes. Separate storage ensures that each tofu maintains its neutral flavour, allowing you to season them as needed during cooking.
When you store soft and firm tofu together, the risk of contamination increases. Soft tofu, with its higher moisture content, can spoil faster, and storing it with firm tofu could cause cross-contamination, leading to faster spoilage of both types.
How to store firm tofu
Like soft tofu, firm tofu should be stored in an airtight container filled with water. Ensure the tofu is fully submerged, and change the water daily. Since firm tofu is sturdier, it’s less prone to damage but should still be handled gently. Firm tofu can last up to a week when stored properly in the fridge with regular water changes. This gives you a bit more time to use it in various recipes.
Firm tofu can be frozen, and unlike soft tofu, freezing actually changes its texture in a beneficial way. When thawed, firm tofu becomes chewier and more porous, making it excellent for absorbing marinades and flavours. To freeze firm tofu, drain it thoroughly, cut it into your desired shapes, and place it in a freezer-safe bag or container. When ready to use, thaw it in the refrigerator or at room temperature before cooking.
How to store soft tofu
Soft tofu should be kept refrigerated in an airtight container filled with water. Since soft tofu is delicate, handle it with care when transferring it to a container. Submerge the tofu completely in fresh water, and change the water daily to maintain its freshness. This method helps retain the tofu's moisture and prevents it from drying out or absorbing unwanted odors from other foods in the fridge.
Soft tofu should be consumed within 3 to 5 days once opened, as it spoils quickly. Ensure that the water in the container is cold and replaced regularly to keep the tofu fresh. Freezing soft tofu isn’t the best idea alters its texture, making it spongy and less appealing for dishes that require a smooth consistency. However, if you need to store it for an extended period, you can freeze it in its original packaging.
