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The #1 Tofu Tip: Fresh Is Best. The ideal is made today by your local tofu maker - it tastes wonderful! Failing that, favor organic, get tofu that isn't anywhere close to it's sell-by date, and use it quickly. Avoid the vacuum pack keep forever varieties of tofu.
Tofu Storage: If you need to use only part of a block of tofu, drain, rinse, and submerge in fresh water in a clean, sealed container. Store in the fridge for no more than a few days. Adding a couple of ice cubes to the storage container chills the tofu faster and extends storage time (thanks to Ellen Rubard for that tip!). If you change the water every two days, that will also help to extend storage time.
Soy Allergies: Soy is a common allergic food, so go easy with tofu at first until you see how you and your family tolerate it. Start with a small serving once a week, progress to twice a week, and so on. Soy can also adversely affect people with hypo-thyroidism.
Tofu Caution: After reading up about it, I think that it could be safer to limit soy to tofu and other traditional soy products. Miso, tempeh, soy sauce, and soy milk are whole foods, and soy protein isolates are not.
FYI, here's a well balanced and informative article about soy by Virginia and Mark Messina, vegan dietitians
A Little Tofu Goes A Long Way: Tofu is a concentrated protein, and should be eaten in small quantities, combined with grains and veggies. 4 Tbsp is an adult serving. Give up the idea that tofu is a substitute for meat, i.e. big slab of meat = big slab of tofu. Vegetarian diets don't work that way!.