Shelf-stable tofu's convenience comes at the cost of flavor quality.
While shelf-stable tofu, packaged in aseptic cartons, boasts a significantly longer shelf life compared to refrigerated tofu, the trade-off, according to experts, is generally a poorer flavor profile. Regular tofu is a fresh, perishable food that should be treated like a vegetable, used promptly, and kept refrigerated.
Therefore, it is generally considered a last resort, used in emergencies or when regular tofu isn't accessible. If flavor is a priority, refrigerated tofu is the better option.
