How long can i keep tofu?

The package should have an expiration date. It lasts quite a while if I remember correctly. I am not sure, cause at my house it gets eaten pretty quickly. You can freeze it, and then thaw it out and reuse it. I make a tofu scramble on weekends from the Happy Herbivore cookbook that is delicious. Even my meat eating hubby loves it!

Tofu is best when you freeze it solid and then let it thaw out in the fridge 24 hours before you cook it. You can leave it in the freezer for ages that way. If you want to pre-portion, you can open it, cut it up, put each block in a bag with enough water to cover it, and freeze, it'll be fine, just don't re-freeze it once it's already been frozen/thawed.

If you want to use it in a smoothie or a creamy sauce, though, don't do this, because the texture changes. Just deal with the fridge and use it up quickly.

My standard recipe goes like this:

a block of thawed, previously-frozen tofu, squeezed and cut into 1/2" cubes
1 Tbsp (or less) olive oil
1/4 c nutritional yeast
some soy sauce or bullion (concentrated)
some water
whatever else sounds like it would be good in a sauce today (ketchup, tomato paste, nut butter, PB2, cheese powder, tabasco, spices, herbs, etc.)

Fry up the tofu in the oil until it's nice and golden. Whisk together the rest of the ingredients with enough water to make a thickish sauce and pour that over the tofu, stirring to coat. Cook until sauce is crisped onto the tofu. (Work quickly on this part, from adding to done only takes a minute or two.) Nutritional info depends on what you make the sauce out of, but it's generally high-protein and tasty. Plus it's quick, and you can add vegetables and rice or whatever to turn it into a stir-fry.

I've kept an opened container of tofu for up to a week in my fridge, just change the water every day. It might last even longer, but I haven't tried.
You're right about the expiration date, that is only useful before it's opened.

Tofu is best when you freeze it solid and then let it thaw out in the fridge 24 hours before you cook it. You can leave it in the freezer for ages that way. If you want to pre-portion, you can open it, cut it up, put each block in a bag with enough water to cover it, and freeze, it'll be fine, just don't re-freeze it once it's already been frozen/thawed.

If you want to use it in a smoothie or a creamy sauce, though, don't do this, because the texture changes. Just deal with the fridge and use it up quickly.

My standard recipe goes like this:

a block of thawed, previously-frozen tofu, squeezed and cut into 1/2" cubes
1 Tbsp (or less) olive oil
1/4 c nutritional yeast
some soy sauce or bullion (concentrated)
some water
whatever else sounds like it would be good in a sauce today (ketchup, tomato paste, nut butter, PB2, cheese powder, tabasco, spices, herbs, etc.)

Fry up the tofu in the oil until it's nice and golden. Whisk together the rest of the ingredients with enough water to make a thickish sauce and pour that over the tofu, stirring to coat. Cook until sauce is crisped onto the tofu. (Work quickly on this part, from adding to done only takes a minute or two.) Nutritional info depends on what you make the sauce out of, but it's generally high-protein and tasty. Plus it's quick, and you can add vegetables and rice or whatever to turn it into a stir-fry.

haven't cooked with tofu yet but i've eaten it out and love it, bumpity bump! thanks for sharing

The only think I like is Tofu Crumbles. It is easy to put in taco's, spaghetti. It is sold in the Produce. They usually have it next to the Tofu as well. My hubby said if you are going to freeze tofu you might as well buy a Veggie Produce. There is a recipe for a Tofu Soup that I don't mind.