Yes, even though fermented tofu (furu) doesn't spoil easily, it will eventually go bad. While it can technically last for years unopened, refrigeration after opening is crucial. For optimal quality and safety, consume it within three months of opening.
Understanding Fermented Tofu's Shelf Life
Fermentation significantly increases the shelf life of tofu, inhibiting the growth of many spoilage microorganisms. However, this doesn't mean it's indestructible. Over time, even fermented foods will experience changes in flavor, texture, and potentially, microbial contamination.
- Unopened: Fermented tofu can last for a considerable time unopened, thanks to the fermentation process.
- Opened: Once opened, exposure to air and fluctuating temperatures accelerates degradation. Refrigeration slows this process, but doesn't stop it completely. The three-month timeframe after opening is a guideline for maintaining optimal quality and safety.
Signs of Spoilage
While fermented tofu doesn't spoil as quickly as fresh tofu, watch out for these signs:
- Off-odors: A sour or unpleasant smell indicates spoilage.
- Mold growth: Visible mold is a clear sign of spoilage. Discard immediately.
- Changes in texture: Significant softening, sliminess, or unusual firmness might suggest spoilage.
- Off-flavors: Any unpleasant or unusual taste should prompt discarding.
Best Practices for Storage
To maximize the shelf life of your fermented tofu:
- Refrigerate after opening: This significantly extends its usability.
- Store in an airtight container: This limits exposure to air and prevents moisture loss.
- Consume within three months: This is the recommended timeframe for optimal quality and safety after opening.
