What should I do if the tofu is sour

Tofu that has become sour is usually not recommended for continued consumption as it may produce harmful substances due to spoilage. A slight sour taste may indicate fermentation, but a noticeable sour odor or stickiness indicates spoilage. Tofu is rich in protein and water, which can easily breed microorganisms. If only the surface is slightly acidic and there is no other abnormality, the surface can be cut off and cooked at high temperature for eating, such as making Spicy hot bean curd or frying. High temperature can kill some bacteria, but its nutritional value and taste will decrease. During operation, it is necessary to ensure that there is no discoloration or mucus inside the tofu, and that the sour taste does not penetrate to the center. If tofu has a strong sour odor, sticky texture, or a grayish green color, it indicates severe spoilage. At this time, a large amount of bacterial toxins will be produced, which are difficult to completely destroy even with high temperature heating, and may cause gastrointestinal discomfort such as abdominal pain and diarrhea after consumption. Pregnant women, children, and those with low immunity need to avoid it even more, as pathogens such as Clostridium botulinum in spoiled tofu may cause serious food poisoning.

Tofu should be soaked in cold boiled water and refrigerated for daily storage. Changing the water every day can extend the shelf life to 3 days. Choose fresh tofu with uniform texture and no odor when purchasing, and consume it as soon as possible after opening. Multiple purchases in small quantities are safer than hoarding in large quantities. If tofu is found to be slightly sour, it is recommended to prioritize heavy flavored cooking, such as hot pot or braised pork, but if there are obvious signs of spoilage, it must be discarded.