— Mary Gerstein

Upwards of a week. It kind of depends on the tofu the higher the water activity levels and others the higher the water content the the greater the opportunity for bacteria to do its work and we'll talk about spoilage bacteria. Okay. And so if you have a drier tofu, like I can extra firm tofu, those may get you past a week some of the wetter tofus may get you less than a week now. I think it's important that you know, as your tofu reaches, you know, three four five days that you're using all of your senses. To determine whether is still good to eat and start by smelling it because it'll develop an off smell go ahead and touch it because it'll develop a different sort of a almost a slimy texture that the Surface starts to break down a little bit and so it has this change in texture and then if you leave it long enough, you'll see some discoloration. Okay, but by then you'll be smelling it and the other thing is if you're going to store an open container of tofu replace the water each day, whether you use the tofu or not, just pour out the old water and put fresh cold water in the package and in whatever container you're using and then return it to the fridge and that will prolong the shelf life.