Would you eat a block of silken tofu about 11 days post the "use by" date? Not a best by date. Assuming it is probably okay even if left cold/uncooked if it smells and looks okay?

Edit: I ate it and didn't die. I just wanted some reassurance! Thanks guys! :)

I saw a post about the best way to cook tofu this morning and I haven’t been able to find it again! It was the best way to get firm, non-watery tofu and talked about using some oil in a pan.

Someone had said they had tried everything and this was the only thing that has worked. They talked about no freezing, no pressing, etc. If anyone can find that post or see it, please link it here.
:)

I am living in a hostel/dorm and have no fridge. I am afraid if i bring tofu and cant finish it or dont cook it the same day it might get spoiled.

Any tips or tricks how to save it from spoil....

Aso i ove in a very hot and humid place but do have an ac.

Here's the gist.

1) Immersion Blender - I have a Ninja (it's strong) - strain all at once

2) Bring strained milk to a boil/simmer on sauté in Instant Pot + skim the scum

3) Pressure cook milk for 15 min

3.5 - if you are making a larger batch of tofu, add water here and make a soy milk concentrate (I usually use 2 c soy beans and 10c water)

4) Let cook until 170-180F then add coagulant (nigari or gypsum; different temps)

Strain+Press

Ingredients:

Silk tofu

Eggs

Spinach

Sauce (soy sauce, chili garlic oil, rice vinegar, brown sugar, sesame oil)

We need advice, please! My spouse and I are longtime vegetarians, and my spouse is the cook. Lately he's been upping his game when it comes to tofu.

Last night he roasted some pressed firm tofu with a miso glaze on it. Turned out super-delicious! He's thinking about roasting a bigger batch and freezing some for future quick and easy meals. Does cooked tofu cubes freeze well for use in future meals?

looking for something that will reduce the stinging effect of tofu and will not reduce the amount of protein.

Can't edit title Memorable <-- suppose to be that. But the place is memorial to me. My mother pass away 2025.. She knows I always liked tofu. Even though she ate there once with me. She's the one introduce me to tofu while I was just a vegan 2010 2011

I started eating this around 2015, when I first started living downtown. Called dos amigos. Different names now... I always ate it sometimes, back then I would paid for 2 pounds or just fill up my food container lol I had cooked tofu before but wasn't good at that.

I don't drive, and they have tofu ready :)

Bought this today and it expires in two months.

First pic is the block with the brown dots, second pic is one of the dots smeared out.

Can I still eat this?

I’ve never really used soft tofu, I bought this to make marinated tofu (like marinated eggs) as a bonchon/side but then life got busy and I forgot about it. It’s about a month expired by the Best Buy date.

Hi!

I recently ordered a Poké bowl takeaway meal with some tofu and I was shocked at how tender it was. It was like tender meat that melts on your tounge, and very tasty through the whole bite.

Whenever we make tofu at home it always turns out crispy on the outside and rubbery on the inside with little taste. Even after marinading for hours.

Any ideas how one would make soft and tender tofu like this?