What should I do if the tofu I just made is sour

The sourness of freshly made tofu is usually caused by improper storage or bacterial contamination during the production process. It is recommended to discard it directly and avoid consumption. The sour taste of tofu may be caused by factors such as high storage temperature, contact with raw water, or unclean containers. Rotten tofu may contain pathogenic bacteria, which can easily cause gastrointestinal discomfort after consumption. Tofu is rich in protein and water, making it highly susceptible to microbial growth at room temperature. If homemade tofu is not thoroughly boiled or unsterilized utensils are used, lactic acid bacteria and other miscellaneous bacteria will rapidly multiply and decompose protein, producing a sour taste. Tofu that has been stored at room temperature for more than 4 hours or refrigerated for more than 3 days in summer is prone to sourness and may have a sticky or darkened surface. In special circumstances, excessive use of coagulants such as brine in traditional processes may result in a slight sour sensation, but will not produce a noticeable putrid odor. If tofu has only slightly sour edges and no odor in the center, the spoiled part can be removed and cooked at high temperature for consumption, but pregnant women, children, and those with gastrointestinal sensitivity should still avoid it. Some fermented tofu products, such as hairy tofu, have a normal sour aroma and need to be distinguished from spoiled sour taste.

When making tofu in daily life, containers should be disinfected with boiling water, and cold water should be used as soon as possible after pouring the paste. Short term storage requires immersion in boiled cold boiled water and refrigeration. It is recommended to consume within 2 days. Discovering sour tofu can be observed for any accompanying stickiness, discoloration, or odor. Even heating spoiled tofu cannot completely eliminate toxins. Choosing fresh soybeans, controlling the dosage of coagulants, and strictly sterilizing can effectively prevent tofu from becoming sour. When there is a suspicious sour taste, it is better to abandon it than to take risks and consume it.