Tempeh is a protein-dense food made from fermented soybeans and requires different storage than tofu. It should be kept dry and in a cold environment, such as a refrigerator at 40 degrees Fahrenheit, to prevent spoilage and mold. An opened package of tempeh is typically good for three to five days, while unopened tempeh can remain fresh for a week past its expiration date. Tofu, on the other hand, must be stored in water and changed daily, lasting three to five days when kept moist.
Tempeh is made from fermented soybeans, is dense and slightly chewy, and has a subtly nutty aroma, making it a protein-packed addition to any diet.
While soft tofu should be kept in water, sturdy tempeh needs to remain dry to prevent it from discoloring and growing mold during fermentation.
An opened package of tempeh should be good for three to five days if stored in an airtight container in the refrigerator at 40 degrees Fahrenheit.
Tofu should be stored in water, swapped out daily, and can last three to five days if kept moist and checked for spoilage.
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