Tofu (or bean curd) is a creamy, high-protein, low-fat product made from curdling soy milk and forming it into a solid block. It is a great source of minerals and protein and is rich in iron making it especially beneficial for individuals who do not consume meat products! 

Different types of Tofu

There are various types of tofu which makes it versatile to suit different flavours and sensory goals. The types of tofu include: 

• Silken tofu - The softest and smoothest tofu, it is great when you need creaminess. 
• Firm, regular tofu
• Extra firm, regular tofu
• Prepared tofu - Tofu that is commonly seen in the deli section of grocery stores; it is the most convenient form of tofu, allowing you to easily use tofu when prepping a meal in a rush!
• Japanese tofu - This type of tofu tends to absorb sauces well.

Storing your tofu

• Refrigeration is key!
• If unopened, tofu can typically be kept well for 5-7 days post the date outlined on the package.
• If opened, you can keep tofu refrigerated for 3-5 days; however, make sure to store it properly by submerging the tofu in water. Make sure to change the water it's submerged in everyday. 
• Alternatively, tofu can be kept in the freezer (at a temperature that is less than -18C) and it will stay safe to eat for 4-6 months. If storing this way, be sure to drain all the liquid and wrap your tofu in either foil or a freezer bag. 
• It is noticeable when tofu has spoilt and is unsafe to consume - mould growth, turning into a darker colour/discolouration, becoming slimy in texture and/or having a rotten odour are all signs of a spoilt tofu.