Can tofu still be eaten if it sticks and smells after being stored for too long

Tofu that has been stored for a long time and becomes sticky and smelly is usually not recommended for consumption. Tofu may breed harmful microorganisms after spoilage, which can easily cause gastrointestinal discomfort when consumed. If tofu is only slightly sticky but has no odor, it may be edible after high-temperature cooking, but there is a risk. Tofu is a high protein food with a high moisture content and is highly prone to spoilage. Stickiness is a clear signal of microbial proliferation on the surface of tofu, commonly including lactic acid bacteria, pseudomonas, and so on. These bacteria break down the protein and fat in tofu, producing mucus and releasing odors. Odor indicates that corruption has entered the middle and late stages, and may produce toxic substances such as cadaverine and putrescine, which are difficult to completely destroy even under high temperature heating. In rare cases, tofu may have a slightly sticky surface but no odor due to packaging damage, exposure to air, or temperature fluctuations during storage. If the internal texture of tofu is normal at this time, it may be edible after thorough steaming or frying. However, it should be noted that some pathogenic bacteria such as Staphylococcus aureus produce toxins that are heat-resistant and may still cause food poisoning. Elderly, children, and immunocompromised individuals should absolutely avoid consuming suspicious tofu.

Tofu stored daily should be refrigerated and consumed as soon as possible. The shelf life of unopened boxed tofu is usually 3-7 days. It is recommended to check the packaging for air leakage after purchase, soak it in cool boiled water after opening, and change the water daily to extend the freshness by 1-2 days. If the surface of tofu is found to be smooth, sour, or gray in color, it should be discarded even if it is not smelly. Choosing sterilized tofu or frozen tofu with vacuum packaging can significantly prolong the storage time, and pay attention to observing changes in properties before cooking.