Can gray-green moldy tofu still be eaten?

Generally speaking, whether grayish-green moldy tofu can be eaten depends on the specific condition of the tofu. If the tofu is naturally grayish-green in color and shows no signs of spoilage, it is usually safe to eat. However, if the grayish-green areas on the tofu are mold spots, then it should not be consumed. Detailed explanations are as follows:

If the grayish-green moldy tofu is a traditional fermented food, the surface mold layer is a normal fermentation phenomenon. This kind of tofu is produced under hygienic conditions and stored at suitable temperatures, without any unusual odor, discoloration, or other signs of spoilage, so it is generally safe for consumption.

However, if grayish-green mold spots appear during the fermentation or storage process, this usually indicates the growth of toxic mold. These harmful molds may produce toxins that are dangerous to human health, such as aflatoxins, which are detrimental to the body.

It is recommended that when making and storing moldy tofu, ensure the environment is clean and hygienic to avoid contamination. Store it in a cool, well-ventilated, and dry place, avoiding direct sunlight and humid conditions.