Is tofu sour or bad

Sour tofu is usually a sign of spoilage and is not recommended for continued consumption. Tofu spoilage may be caused by factors such as prolonged storage time, high temperature, poor sealing, microbial contamination, and processing defects.

1. Long storage time

Fresh tofu has a shorter shelf life and can only be stored for a few hours at room temperature. If the shelf life is exceeded, the protein in tofu will gradually decompose and produce acidic substances, leading to the appearance of sour taste. After purchase, it should be consumed or refrigerated as soon as possible, and refrigerated tofu should also be consumed within 2-3 days.

2. Excessive temperature

Tofu will accelerate spoilage in high temperature environments. When the temperature exceeds 25 degrees Celsius in summer, tofu may spoil within half a day. It is recommended to soak tofu in cool boiled water and store it in the lower compartment of the refrigerator. The water temperature should be changed daily.

3. Poor sealing

Tofu exposed to air is prone to microbial contamination. Uneaten tofu should be sealed in a fresh-keeping box, and an appropriate amount of cold water should be added to the box to completely submerge the surface of the tofu. Vacuum packaged tofu also needs to be resealed and stored after opening.

4. Microbial contamination

Microorganisms such as mold and yeast that contaminate during the production or storage process can decompose tofu ingredients. This type of deterioration is often accompanied by mucus secretion or surface spots, which may cause gastrointestinal discomfort when consumed. Traditional brine tofu is more prone to mold growth due to its low water content.

5. Processing defects

Some tofu produced by small workshops may have problems with incomplete solidification or incomplete sterilization. This type of tofu has a loose internal structure and is more prone to the growth of miscellaneous bacteria, resulting in a sour and rancid taste. It is recommended to choose packaged tofu produced by reputable manufacturers.

If tofu turns sour, it should be discarded immediately and the sourness cannot be removed by heating. When making daily purchases, it is important to note that tofu should have a bean aroma and elasticity, and the surface should be free of mucus or odor. Suggest purchasing in small quantities multiple times to avoid hoarding. You can try using tofu substitutes such as tender tofu, dried tofu, etc. to extend the shelf life. If you accidentally consume spoiled tofu and experience abdominal pain and diarrhea, you can supplement with light salt water in moderation. If the symptoms persist, seek medical attention.