How Packaged Tofu Is Made – From Factory to Fridge

Tofu feels humble. Quiet. Simple.

But every block of tofu on a supermarket shelf has already lived through an intense journey—one shaped by machines, water, time, and temperature. And understanding that journey can help you choose better tofu, store it properly, and appreciate why some types taste so different from others.

This is the story of tofu’s quiet transformation—from curd to cube to sealed container—long before it ever hits your kitchen.

🥣 Step 1: Curding and Pressing – The Birth of the Block

It starts like this:

• Soybeans are soaked, ground, and cooked into soy milk.

• A coagulant (like calcium sulfate or magnesium chloride) is added to curdle the milk.

• Curds form, are pressed into shape, and drained to the desired firmness.

At this stage, the tofu is technically “fresh,” but far too delicate for mass distribution.

This is where packaging and preservation take over.

♨️ Step 2: Pasteurisation – The Heat Barrier

Most commercial tofu is pasteurised—heated to a specific temperature to kill bacteria and extend shelf life.

• This is done after the tofu is placed into its final packaging.

• Vacuum-sealed trays are filled with water and sealed airtight.

• The whole unit is then gently cooked—often around 85–95°C—for a fixed time.

📌 Pasteurisation affects texture slightly but ensures safety.
It’s what makes refrigerated tofu safe for weeks instead of days.

💧 Step 3: Water-Packing – More Than Just Storage

Why is tofu always sitting in water?

Because tofu is naturally porous, and water keeps it:

• Moist

• Protected from the air

• Shelf-stable (within refrigeration)

Without the water, tofu would dry out quickly, turn sour, or grow bacteria.

Some brands even use filtered or sterilised water to prevent off-flavours or bacterial growth inside the sealed pack.

🧊 Step 4: Shelf Life – Refrigerated vs Shelf-Stable

There are two main types of packaged tofu:

Shelf-stable tofu often has:

• A drier, rubberier texture

• Slightly cooked or processed flavour

• Less need for pressing

Refrigerated tofu tends to:

• Taste fresher

• Be more neutral

• Require pressing before use

They’re both tofu—but their journeys shape their personalities.

🍽️ Why It Matters in Your Kitchen

Knowing how your tofu was made can guide how you:

• Prep it (pressing vs not pressing)

• Store it (keep submerged, refrigerate leftovers in fresh water)

• Cook it (some are better baked, others great raw or blended)

• Choose it (delicate dishes often benefit from fresher tofu)

You're not just buying a protein block. You're buying the result of curdling, heat, water, and time.

💬 Final Takeaway

That quiet block of tofu in your fridge has already gone through pressure, pasteurisation, and preservation—so you don’t have to.

Fresh or shelf-stable, what makes tofu remarkable isn’t just its flavour. It’s its resilience.

The next time you open a packet, you’ll know: it’s more than soy and water. It’s a journey sealed in silence—until you bring it to life again.