Japanese tofu can be frozen or refrigerated.
Japanese tofu, also known as egg tofu and Yu Zi tofu, is made of eggs as the main raw material. It tastes fresh and delicious, rich in protein, vitamins, fat and various minerals, and is deeply loved and welcomed by people.
Generally, it is recommended to put Japanese tofu in the refrigerator for cold storage. The temperature in the freezer is relatively low, which easily leads to the freezing of Japanese tofu and affects the taste.
How to keep Japanese tofu in the freezer? It is generally not recommended to store Japanese tofu in the freezer. If you accidentally put it in the freezer, it is recommended to take it out as soon as possible, and then gently put it in clear water until it thaws itself. Don't think that it will accelerate its dissolution and quick freezing, which will easily lead to damage of Japanese tofu.
Japanese tofu is kept at room temperature for several days according to the actual situation.
How long Japanese tofu can be preserved at room temperature mainly depends on the state of Japanese tofu. Generally dismantled Japanese tofu is easy to deteriorate at room temperature due to its high nutrient content, which breeds bacteria and microorganisms. It is recommended to leave it around 1 day every day.
However, if it has not been removed, it can be placed at room temperature for a long time, mainly because there is no ventilation.
How long is the shelf life of Japanese tofu? The shelf life is about 30-45 days.
Japanese tofu is mainly sold in bags and has a certain shelf life, but the shelf life set by different manufacturers is different and needs to be decided according to the actual situation, generally around 30-45 days, mainly depending on the actual situation.
In life, some people will cook Japanese tofu at home. Usually, Japanese tofu is made without preservatives, which has a short shelf life and needs to be eaten within 3-5 days.
How to thaw Japanese tofu If you accidentally put Japanese tofu in the refrigerator in your life, you need to take it out as soon as possible and put it in cold water to thaw naturally, which will not lead to deterioration of Japanese tofu, but also retain its taste to a great extent.