Can the spoiled tofu be made into Stinky tofu

It is not recommended to make Stinky tofu directly from spoiled tofu. Tofu that has gone bad may breed harmful bacteria or mold, and direct fermentation poses a food safety risk. Traditional Stinky tofu needs to be fermented with fresh tofu by a specific process. Fresh tofu is inoculated with beneficial bacteria such as Aspergillus under specific temperature and humidity conditions, and undergoes controlled fermentation to produce a unique flavor and texture. Rotten tofu may carry pathogenic bacteria such as Staphylococcus aureus due to the breakdown of protein into amine substances. Continuing fermentation will exacerbate toxin accumulation. Eating it may cause gastrointestinal discomfort and even food poisoning.

In some areas, there is a practice of using slightly spoiled tofu for secondary processing, but professional testing is required to confirm the absence of strong carcinogens such as aflatoxin, and it needs to be sterilized by high-temperature frying. Homemade tofu is difficult to control the safety threshold, and spoiled tofu may exhibit obvious spoilage characteristics such as mucus and sour taste. At this time, it must not be further processed for consumption.

It is recommended to choose Stinky tofu products produced by regular manufacturers. If you want to make your own products, you should choose fresh tofu with special fermentation strains. Tofu should be stored refrigerated and used within its shelf life. If it becomes sticky, discolored, or has an unpleasant odor, it should be discarded. Pay attention to distinguishing between normal fermentation and spoilage of food in daily life to avoid health risks caused by saving food ingredients.