Can tofu still be eaten if it's slightly sour

Tofu that is slightly sour is usually not recommended for continued consumption. Tofu may become sour due to improper storage, which can lead to bacterial growth or spoilage, and may cause gastrointestinal discomfort after consumption. Tofu contains abundant water and protein during the production process, making it a breeding ground for microorganisms. When a slight sour taste appears on the surface of tofu, it often means that some proteins have begun to break down, producing acidic substances. At this point, the texture of tofu may become loose or the surface may become sticky, making it difficult to completely kill the harmful bacteria produced even when heated. From a food safety perspective, continuing to consume it carries certain risks, especially for individuals with weaker gastrointestinal function who may experience abdominal pain or diarrhea. In rare cases, if the sour taste comes from natural fermentation in the production process and there are no other abnormalities, such as traditional sour tofu which may have a slight sour taste, but it is necessary to ensure a safe production environment and no mixed bacteria. If ordinary commercially available tofu has a sour taste, it is usually related to spoilage and is not recommended to take risks. If you experience discomfort after ingesting a small amount of sour tofu, you can drink warm water in moderation and observe. If symptoms persist, seek medical attention.

Tofu should be stored in a sealed and refrigerated container and consumed within its shelf life. It is recommended to consume it on the same day after opening. If extended storage is required, tofu can be soaked in boiled and cooled diluted salt water and the water can be changed daily, or cut into pieces and frozen to make frozen tofu. When choosing tofu, pay attention to the integrity of the packaging and production date, and avoid purchasing bulk tofu that is exposed to high temperatures by vendors. Before cooking, rinse with clean water and smell to confirm that there is no abnormal odor, ensuring food safety.