As I find myself throwing out , for the umpteen hundredth time, a partial package of fresh tofu(stored in refreshed water), I reach out to those knowledgeable CHs to ask the above question. I will eventually get ‘round to cooking a lot and experimenting w/ tofu, but for the time being, I use it primarily for udon noodle soups and I prefer the soft tofu(would that the so-amazing extra soft kind were available in Boston area supermarkets).
While I would not want to, what happens when you freeze it? Will it keep longer if marinated(or fried) and if so, how long? I appreciate your help.