Recently, there has been a trend of making homemade "moldy tofu" on social media platforms. Many food bloggers have shared their fermented fermented fermented tofu products, attracting a large number of netizens to follow suit. However, on one hand, there is the temptation of "the more moldy, the more fragrant", and on the other hand, there is the concern of "whether moldy food can be eaten with confidence". Zhou Tong, director of the nutrition department at Nanjing BenQ Hospital, stated that moldy food should not be eaten, but moldy tofu is precisely the "controllable exception". However, it is essential to strictly control the production process to prevent the emergence of pathogenic bacteria. Everything can be moldy tofu. What are these clusters of white tofu? ’Oh, uncle, don't hold it with your hands. I'm selling moldy tofu! ’”Recently, videos about "moldy tofu" have gone viral on the internet. The reporter learned that this trend originated from the promotion videos of handmade moldy tofu released by merchants, which gradually evolved from the initial routine of selling to the interesting plot of customers "deliberately finding faults". Reporters have found that the origin of such short videos can be traced back to 2024. Initially, they were promotional content released by moldy tofu merchants, with a core focus on introducing products and a simple and down-to-earth style. They were mostly daily scenes where customers approached and made purchases. In order to attract more attention, the content is gradually becoming more dramatic, and the highlight has also become customers' "disruptive behavior" - either intentionally touching the moldy tofu on the bamboo board with their hands, or pretending to flip over the stall to find fault, interspersed with details of the production and sale of moldy tofu. The video will also be marked with the prompt "plot interpretation, all the food in the video is not wasted". As the topic continues to heat up, the content format of short videos has shifted from simple product sales to immersive "experience mode". Many netizens, after watching short videos, not only want to taste the flavor, but also hope to personally participate in the production. Due to the rarity of specialized moldy tofu vendors in some offline areas, netizens have been trying to make their own, and have also created handmade replicas such as clay versions, bean paste versions, and wool felt versions, forming a hot topic of "moldy tofu for all things". Ms. Sun from Zhejiang said, "I have watched this type of video a long time ago and know the general plot direction. When watching it, I don't have to use my brain, it's very relaxing." Ms. Hu from Anhui also said that watching vendors process tofu with mycelium and evenly wrap the ingredients in tofu chunks is very relaxing. With humorous fixed lines, the more I watch, the more fascinated I become. "It's rare to see a small stall selling moldy tofu in reality, and I also want to try it out myself to satisfy my craving. Mold tofu "contains beneficial fungi. According to the widely circulated method on the internet, it is best to use hard textured old tofu and cut it into small pieces to make mold tofu. First, put the cut small pieces of tofu into a steamer and steam for 3-5 minutes. Then, let them air dry naturally in a well ventilated area and let them cool. Place these prepared tofu chunks flat in a clean container, leaving gaps between each chunk. Finally, cover them with a lid or towel and control the temperature between 15 ℃~18 ℃. Let them ferment in a cool, dark place for 3-5 days, and white or light yellow mold will grow. Subsequently, you can mix, season, and bottle according to your own taste, seal at room temperature for 3-5 days, and further enhance the flavor before consumption. The flavor will become more intense over time. On one hand, there is irresistible fun content, while on the other hand, netizens have many questions about moldy tofu itself: is moldy tofu a moldy food, and can eating too much cause cancer? It is understood that musty tofu is the folk name of Fermented bean curd and fermented bean curd, and it is a common traditional dish in China. It is made from tofu as the main ingredient, through fermentation, pickling and secondary processing. During the process of turning tofu into raw material, the inoculated microorganisms produce various enzymes to decompose soy protein, resulting in a continuous decrease in soy protein and an increase in free amino acids and fatty acid content, thus forming the unique flavor of moldy tofu that smells a bit smelly but tastes delicious when eaten. Homemade moldy tofu is a typical controllable fermentation food, which ferments beneficial fungi such as Aspergillus and Rhizopus in a set environment. ”Zhou Tong, the director of the nutrition department at Nanjing BenQ Hospital, explained that this beneficial bacterium can secrete a large amount of protease, which breaks down the protein in tofu into small molecules of amino acids and peptides. This not only makes it easier for the human body to absorb, but also produces a unique fresh and mellow taste, forming the soft texture and flavor unique to moldy tofu. Before consumption, it is important to pay attention to these points. In sharp contrast, Aspergillus flavus is a common and highly harmful mold, which is also a bad mold that is easily "mixed in" during open fermentation processes. If black, green, or other mixed colored spots are found on fermented moldy tofu, it is mostly harmful mold. Because the mold filaments on normally fermented moldy tofu should be uniform and fine, white or light yellow in color, "Zhou Tong said. If the fermentation environment is not correct, or if the old tofu is not properly cleaned and steamed at high temperatures before fermentation, or if the operation during the pickling process is not standardized (such as insufficient salt, environmental control, container contamination, etc.), it is easy for mold tofu to produce harmful bacteria such as Aspergillus flavus, Aspergillus ochraceus, and Salmonella during the fermentation process. In contrast, moldy tofu in regular factories is artificially inoculated and fermented, which can better control the type of bacteria and fermentation environment, ensuring food safety. Experts remind that for health and safety reasons, it is advisable not to make moldy tofu for personal consumption. In addition, moldy tofu usually has a high salt content and should be consumed in moderation as a side dish. Patients with hypertension and kidney disease should pay extra attention to controlling their intake. After opening, it should be refrigerated and consumed as soon as possible to avoid secondary contamination during storage. Once unknown mold spots are found on the finished product again, it is necessary to discard the entire bottle, as it is likely that toxins such as aflatoxin have already grown. (New Society)