How long does tofu last?

Most tofu is sold in aseptic containers to prevent any contamination. Left in these containers, tofu can last 1-2 weeks past the expiration date, stored in a refrigerator. If the package is opened, it will only last 3-5 days. The best way to conserve leftover tofu is to transfer it to a storage container and fill it with fresh water. Change the water daily to prevent contamination.

Tofu is made with soybeans, water and curdling agent. So yes, plain tofu is gluten-free. However, it should be noted that not all flavored tofu is gluten-free. Always make sure to check for the GF (gluten-free) label.

Yes, absolutely! Just make sure you extract as much water as you can before freezing it. Slice the tofu into cubes and store it in an airtight plastic bag or container. When you are ready to use it, take it out of the freezer and let it thaw in the fridge overnight. Do not refreeze again though as this may contaminate the tofu. Frozen tofu will keep for 3-4 months.

The Real Honey Sriracha Tofu

Name: The Real Honey Sriracha Tofu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 14 ounce block medium firm or extra firm tofu; 1/4 cup cornstarch, for dusting; 3 tablespoons vegetable oil or other neutral oil; 1 teaspoon sesame oil; 1 tablespoon sesame seeds; 1 green onion, finely chopped (optional); 1 clove garlic, minced; 2 tablespoons sriracha sauce; 1 tablespoon soy sauce; 1 1/2 tablespoon honey – (for vegan: use pure maple syrup or agave nectar); 1 tablespoon rice vinegar

Description

Tossed in a sweet and spicy honey sriracha sauce, these tofu cubes are delectable and ready in just 20 minutes!

Ingredients

Units Scale

14 ounce block medium firm or extra firm tofu
1/4 cup cornstarch, for dusting
3 tablespoons vegetable oil or other neutral oil
1 teaspoon sesame oil
1 tablespoon sesame seeds
1 green onion, finely chopped (optional)

Sauce

1 clove garlic, minced
2 tablespoons sriracha sauce
1 tablespoon soy sauce
1 1/2 tablespoon honey – (for vegan: use pure maple syrup or agave nectar)
1 tablespoon rice vinegar

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Instructions

Drain the tofu. Wrap the tofu in a couple of paper towels and place it on a plate. Cover with another plate and let sit for 15 to 20 minutes, to remove excess water. Or, if you have one, use a tofu press to remove excess water.
Make the sauce. Meanwhile, whisk the ingredients for the sauce in a bowl and set aside.
Slice the tofu. Unwrap the block of tofu and slice into bite size cubes (about 1½ inches all around).
Coat the cubes. Dust the tofu cubes with cornstarch until all the sides are coated.
Cook the tofu. Use a medium large pan and turn the heat to high. Add oil and when the oil is hot, almost smoking, add tofu cubes. Be careful of oil spits! Fry on each side for 2-3 minutes without touching or tossing too much, until golden brown.
Season with the sauce. Add the sauce and gently coat the tofu cubes. Cook for 3 minutes.
Add some nuttiness. Turn the heat off and drizzle the sesame oil on top. Toss and transfer the tofu to a serving plate.
Dig in! Top with sesame seeds and green onions and serve.

Notes

This honey sriracha tofu recipe is best when served immediately to enjoy the crispiness of the tofu cubes. Save the leftovers in a storage container and refrigerate for up to 2 days.

Nutrition

Serving Size: 1 serving
Calories: 373
Sugar: 15.7g
Sodium: 838mg
Fat: 23.7g
Saturated Fat: 5.1g
Unsaturated Fat: 9.5g
Trans Fat: 0g
Carbohydrates: 22.6g
Fiber: 2.7g
Protein: 19.5g
Cholesterol: 10.5mg