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Tofu has a short shelf. Ginger spice is a potent antioxidant agent with antimicrobial properties. This study investigated if the addition of ginger extract affects the shelf life of tofu. Four experimental tofu (0%; 1%; 2% ginger tofu (GT)) and food vendor purchased (FVPT) samples were stored at ambient temperature. Physicochemical, proximate, microbial and sensory analyses were carried out using standard methods on production day and after spoilage were observed. Spoilage was observed within four days for 0%GT while ginger preserved tofu lasted for five days at ambient storage. The pH results ranged from (4.8 – 8.8) on production day, with 2%GT showing higher acidity level. Crude protein and fat contents ranged from (46.2±1.7% to 65.4±4.9%) and (17.9±0.3% to 25.1±1.7%) respectively. The sensory analysis showed that 1%GT had a score (6.10±2.1) and was generally accepted and considered the best sample. Total viable (5.4 x 105 CFU/g); enterobacteriaceae (5.6 x 104 CFU/g) and fungal (2.0 x 104 CFU/g) counts of FVPT were higher than samples prepared in the laboratory. Lactobacillus and Klebsiella were isolated. In conclusion, combination of ginger extract and cooler temperature preserved tofu and increased the shelf life of the product from 1-2 days to 5-10 days.