Storage Tips for Soy
• Fresh and cooked edamame should be stored in the refrigerator or freezer.
• Miso keeps for months in the refrigerator.
• Full-fat soy flour can go rancid quickly; keep it in the refrigerator for up to 6 months or in the freezer for up to 1 year. Defatted soy flour can be kept unrefrigerated.
• Store soy nuts in the refrigerator for up to 3 months after opening.
• Soy sauce should be refrigerated after opening.
• Unopened aseptically-packaged soymilk can be stored at room temperature for several months. Refrigerated soymilk should be stored in the refrigerator. Opened soymilk should be stored in the refrigerator and should stay fresh for 5 days.
• Store tempeh wrapped in plastic in the refrigerator for up to 5 days after opening.
• Tofu will last 5 to 7 days after opening. Store in a loosely sealed container of water in the refrigerator, changing the water daily. You can also freeze tofu for up to 5 months. (Don’t be surprised if the frozen tofu turns a light shade of caramel and has a slightly chewier texture.)
Next: A Fun Fact About Soy