Can tofu be eaten if it smells a bit bad the next day

Tofu that smells a bit the next day is usually not recommended for consumption. Tofu may breed harmful microorganisms after spoilage, which can easily cause gastrointestinal discomfort when consumed. If tofu has only a slight sour taste but no stickiness or discoloration, it can be cooked at high temperatures or consumed, but there is a risk. Tofu is prone to bacterial contamination during storage, especially for tender tofu with high moisture content. When there is mucus, yellow color, or obvious odor on the surface of tofu, it indicates that the protein has decomposed and produced amine substances. Eating it at this time may cause food poisoning symptoms such as abdominal pain and diarrhea. Tofu stored at room temperature for more than 4 hours in summer is more prone to spoilage, and even tofu stored in refrigeration for more than 2 days should be carefully inspected.

Some fermented tofu products, such as Stinky tofu, have a special smell, but there are essential differences between artificial fermentation and natural corruption. If you experience nausea and vomiting after ingesting spoiled tofu, you can drink a moderate amount of diluted salt water to supplement electrolytes, and seek medical treatment if necessary. It is recommended to soak tofu in boiled and cooled salt water and refrigerate it for daily use, which can extend the shelf life to about 3 days.

When purchasing tofu, choose a product with a uniform texture and a fragrant aroma, and consume it as soon as possible after opening. When storing, clean containers must be sealed to avoid contact with other fresh ingredients. Elderly people, children, and those with weak gastrointestinal function should pay more attention to the freshness of tofu. Any slight odor should be discarded, and do not risk consuming spoiled food for the sake of conservation.