The solution to tofu sourness

Tofu sourness is usually caused by improper storage or bacterial growth, and can be solved by refrigeration, heating treatment, adjusting storage environment, wrapping with plastic wrap, and timely consumption.

1. refrigerated storage

Fresh tofu should be refrigerated as soon as possible, and the temperature should be controlled below 4 degrees Celsius to effectively inhibit bacterial growth. Unopened boxed tofu can be directly refrigerated, while loose tofu needs to be stored in a clean container sealed tightly. After refrigeration, tofu has a firmer texture and a significantly reduced probability of sour taste.

2. Heat treatment

Tofu with slight sourness can be removed by high-temperature cooking, and boiling for more than 5 minutes can kill most spoilage bacteria. It is suitable for making Mapo tofu, tofu soup and other dishes that need to be stewed for a long time. High temperature can cause tofu protein to solidify and eliminate organic acids produced by bacterial metabolism.

3. Adjust storage environment

Tofu should be stored in a dry and ventilated place to avoid contact with odorous food. Food grade absorbent paper can be used to wrap and absorb surface moisture, reducing the conditions for microbial growth. It is recommended to soak tofu in cool boiled water during the hot summer season and change the water twice a day to delay spoilage.

4. Wrap with cling film

The cut section should be tightly wrapped with cling film to isolate air contact. The cling film should adhere to the surface of the tofu without leaving any gaps, and be stored in the middle temperature stable area of the refrigerator. This method can extend the shelf life of tofu, prevent surface oxidation and cross contamination.

5. Timely consumption

Tofu made with traditional techniques should be consumed within 24 hours, and boxed sterilized tofu should also be consumed within 2 days after opening. When purchasing, pay attention to choosing products with close production dates to avoid buying too many at once and causing backlog. Tofu that is freshly made and eaten has the best taste and highest safety.

When storing tofu in daily life, it can be soaked in diluted salt water, and a salt concentration of about 3% can inhibit the growth of some bacteria. If tofu has already developed a noticeable sour or sticky odor, it is not recommended to continue cooking and consuming it. Choose a regular supermarket to purchase packaged tofu products, and pay attention to checking the shelf life and storage conditions. Ensure sufficient heating when making tofu dishes, and use fresh tofu made on the same day for cold tofu dishes. Regularly check the temperature of the refrigerator, keep the refrigeration room clean, and avoid contaminating tofu with other spoiled foods. For people with weak digestive function, it is even more important to avoid consuming soy products that may spoil.