How to remove sourness from tofu when it's sour

Tofu that has become sour is usually not recommended for continued consumption. Mild sourness can be treated by blanching or adding alkali, but it should be discarded if it has deteriorated severely. The sour taste of tofu may be caused by improper storage or bacterial growth, and safety should be carefully evaluated before consumption. When tofu has a slight sour taste, you can blanch the sliced tofu in boiling water for 1-2 minutes. High temperature can decompose some acidic substances and kill bacteria. Immediately rinse with cold water after blanching can improve the taste. A small amount of edible alkali can also be added during cooking. Neutralizing the acidity can reduce the perception of sourness, but the amount should be controlled to avoid bitterness. This type of method is only applicable to tofu that has a decent freshness but no obvious sour taste. If tofu has a sour and pungent taste or is accompanied by spoilage characteristics such as mucus and discoloration, it indicates the growth of a large number of microorganisms and the production of harmful substances. At this point, even using heavy flavored seasonings to cover up cannot eliminate the risk of toxins such as aflatoxin. Especially in the high temperature environment of summer, the rate of tofu spoilage accelerates. It is recommended to refrigerate within 2 hours after purchase and discard if stored for more than 24 hours or if there is an odor.

Tofu can be soaked in boiled and cooled diluted salt water for daily storage, and the water should be changed regularly to ensure that the container is clean. Before cooking, observe whether the tofu color is uniform and whether there is elasticity when pressed. The nutritional value of mildly rancid tofu has significantly decreased. Special populations such as pregnant women, children, or those with weak gastrointestinal function are more sensitive to spoiled food. It is recommended to choose tender tofu produced on the same day and consume it as soon as possible after opening.