Can tofu still be eaten if it smells a bit bad

Tofu that has a slight odor is usually not recommended for consumption, but if it only has a sour taste and has not spoiled, it can be heated and consumed with caution. Tofu spoilage may be caused by microbial contamination, improper storage, or exceeding its shelf life, which can lead to gastrointestinal discomfort or food poisoning after consumption. Tofu is prone to bacterial or fungal growth during storage due to its high protein and moisture content. When there is obvious mucus, yellow or green color, and a pungent putrid odor on the surface of tofu, it indicates that it has undergone serious deterioration, and a large amount of harmful substances such as aflatoxin will be produced, which must be discarded immediately. If tofu has only a slight sour taste and its texture has not changed, it may be caused by lactic acid bacteria fermentation. After sufficient high-temperature cooking, some microorganisms can be killed, but the taste and nutritional value have decreased.

Some people mistakenly believe that the fermentation smell of traditional Stinky tofu is similar to that of deterioration, but there are essential differences between the two. Stinky tofu produced by formal process has controllable safety through fermentation of specific strains, while tofu stored at home has uncontrollable risk of pathogenic bacteria. Especially in high temperature environments during summer, tofu may spoil if not refrigerated for more than 6 hours after opening. Pregnant women, children, and those with weak gastrointestinal function should avoid consuming tofu in any abnormal state.

Tofu for daily storage should be sealed and refrigerated, and consumed within 2 days. When purchasing, choose products with complete packaging and uniform texture. If tofu has an unusual odor or taste, it is recommended to discard it directly. When symptoms such as abdominal pain and diarrhea occur after consuming soy products, it is recommended to supplement with diluted salt water in moderation. In severe cases, medical attention should be sought promptly. Tofu that has been stored for a long time can be cut into pieces and frozen, but the texture will become rough after thawing, making it suitable for stewing dishes.