Tangentially related question for people familiar with tofu: The only store I know of that sells tofu near me just keeps it on a regular room-temperature shelf. Shouldn't it be kept in a cold area? I'm worried that stuff's not even safe to eat.
Asian market I prefer to buy from has fresh stuff refrigerated, and some carton stuff on unrefrigerated shelves, so I assume some of them are cooked or treated in a way to make them shelf-stable.
Tangentially related question for people familiar with tofu: The only store I know of that sells tofu near me just keeps it on a regular room-temperature shelf. Shouldn't it be kept in a cold area? I'm worried that stuff's not even safe to eat.
Asian market I prefer to buy from has fresh stuff refrigerated, and some carton stuff on unrefrigerated shelves, so I assume some of them are cooked or treated in a way to make them shelf-stable.
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So it's relatively safe anyway?
It's not a very often used food item in my country, so I was kinda worried they just stored it in an unhealthy way out of ignorance.
there's shelf-stable tofu and some that needs cooling, the supermarket near me has both, but I have no idea what the difference is