How to make Stinky tofu when tofu is rotten

It is not recommended to make Stinky tofu directly when the tofu is rotten. Rotten tofu may breed harmful microorganisms and pose safety hazards when consumed. It is recommended to use fresh tofu and make it through regular fermentation processes.

Traditional Stinky tofu production requires the use of specific strains to ferment fresh tofu, which can produce special flavor by decomposing proteins by beneficial microorganisms such as mucor or rhizopus. Due to improper storage, spoiled tofu has deteriorated and may contain pathogenic bacteria such as Staphylococcus aureus and Salmonella. Even after deep frying and high temperatures, it is difficult to completely kill the toxins. Stinky tofu made from deteriorated raw materials may have food borne disease symptoms such as diarrhea and vomiting, which is more risky for people with weak gastrointestinal function. If tofu only slightly becomes sour without any mucus or odor, it can be boiled and disinfected before attempting to make, but the flavor and safety are still far lower than regular processes. It is recommended to directly discard spoiled tofu and choose fresh white tofu of qualified quality as raw material, combined with professional fermentation strains or brine, for fermentation in a clean environment. The temperature and humidity shall be strictly controlled during the production process, and the Stinky tofu after fermentation shall be uniformly greenish gray, with special aroma and no putrefaction. Tofu should be refrigerated for no more than two days during daily storage. If the surface is sticky, emits a sour odor, or has abnormal color, it should be discarded immediately. Although Stinky tofu is made by fermentation process, it is still recommended to eat it in moderation. hypertension patients need to pay attention to controlling their intake. When purchasing finished Stinky tofu, choose the products of formal manufacturers, observe whether there is a QS certification mark, and avoid buying fermented bean products from unknown sources on the street.