How long does Tofu last in the fridge?
Turning the range into a date
Tofu keeps 1 week sealed in the fridge. The window here is 1 week, short enough that the day it went in is worth writing down.
- In the freezerUse by5 months after the day you bought it
- Unopened · in the fridgeUse by1 week after the day you bought it
Freezing changes the unit, not just the number
Freezing does not just add time to this item, it changes the unit the answer is written in: 1 week in the sealed fridge against 5 months in the freezer, 21 times longer, months in place of weeks. It stands 5 of 5 on its shelf, one step below Re-hydrated textured soy protein, (TSP) at 4 months.
Every storage figure the USDA publishes for this item
The USDA rates this item cold or frozen and never at room temperature: no pantry figure exists for it, as for 222 of the 466 foods in the data that get no pantry time at all.
- In the freezer5 months
- Unopened · in the fridge1 week
Can you freeze tofu?
Yes. The USDA gives tofu 5 months in the freezer from the day you buy it, and held at 0 °F food stays safe beyond that: the figure is about quality. Cool it fast in shallow containers first, then freeze it in portions you will thaw in one go.
How to tell if tofu has gone bad
Go by the date first: tofu keeps 1 week sealed in the fridge. An off smell, mold or a slimy film mean it goes out, but leftovers can carry harmful bacteria with none of those signs, so the calendar decides first. Never taste to test.
Sources: USDA FSIS: the danger zone USDA FSIS: freezing and food safety USDA FSIS: leftovers and food safety FDA: are you storing food safely FoodSafety.gov: the FoodKeeper app.
Is it still safe to eat, or just past its best?
The answer at the top of this page reads 1 week in the fridge. What decides that is the food and not the shelf the source files it on: Tofu is cooked or ready to eat and still moist. Past it, it is not safe to eat: throw it out without tasting, because bacteria build up while food still looks and smells fine.
The figure in the freezer here is a quality window. The same page carries windows of more than one kind, so which sentence applies depends on which row you are reading, not on the food.
It is past the date. Now what?
Say the calculator above puts Tofu past its 1 week in the fridge window, or the container sat out on the counter overnight. Throw the container out without tasting it, and count any hours it already spent out of the refrigerator as part of that window rather than on top of it.
The USDA's limit for perishable food standing at room temperature is 2 hours, or 1 hour when the kitchen is above 90 °F, and that clock runs whatever the storage figure says. Freezing stops the clock but does not turn it back: food already past its window is not rescued by putting it in the freezer. The whole rule, including the cases the source does not cover, is set out under what to do when the date has passed.
Items that behave the same way
All 3 of the nearest items keep at least as long as this item, 6 months to 2 years against its 1 week: it is the bottom of its own cluster.
Where these numbers come from
Every storage time on this page is the USDA’s own published figure from the FoodKeeper data, one of the 9 it keeps per food, reproduced unchanged and never an estimate of ours. Where the USDA lists several kinds under one name, each kind keeps its own windows, and the page names the kind its answer is for. The dates and multipliers are ours, computed from those ranges.
Source: USDA FoodKeeper, retrieved 1 September 2026. Found a figure that does not match the source? Tell us on the contact page. How the site is built is on the method page.
KeepsUntil is an independent reference built on public USDA data. It is not affiliated with, endorsed by, or connected to the U.S. Department of Agriculture or the Food and Drug Administration. Whether a given window is a safety limit or a quality window is stated on the page that prints it.