Can tofu still be eaten if it becomes moldy, yellow, and smelly

Tofu that has become moldy, yellow, and smelly is not recommended for consumption. Moldy tofu may contain harmful substances such as aflatoxins, which can cause gastrointestinal discomfort or food poisoning when consumed. When yellow green mold spots or a sour odor appear on the surface of moldy tofu, it indicates that it has been contaminated by mold. Common molds such as aspergillus flavus can produce the strong carcinogen aflatoxin, and high-temperature cooking cannot completely destroy its toxicity, which may damage liver function. Mild mold growth, even if visible parts are removed, the internal mycelium may have spread, posing a safety hazard.

Some fermented tofu, such as hairy tofu and Stinky tofu, are produced by special processes, and their special smell and appearance are normal phenomena. However, if non fermented tofu is stored improperly and exhibits abnormal color, slippery texture, or peculiar odor, it indicates spoilage. Especially in the hot and humid environment of summer, tofu spoilage will accelerate. Careful inspection is necessary when storing it refrigerated for more than 3 days.

When purchasing tofu in daily life, the integrity of the packaging and shelf life should be observed, and it should be consumed as soon as possible after opening. Soaking in clean water and changing the water daily during storage can extend the shelf life, but any signs of mold should be discarded. If symptoms such as abdominal pain and vomiting occur after ingesting moldy tofu, seek medical attention promptly. Reasonably control the single purchase quantity to avoid the risk of nutrient loss or spoilage caused by long-term storage.