Tofu Seller Warns: “3 Types of Tofu I Wouldn’t Eat Even If You Paid Me Extra” – Here’s Why

A tofu stall owner with more than 20 years of experience candidly shared:
“There are 3 types of tofu I wouldn’t dare to eat, no matter how much money you offer, because eating them only brings illness.”

Tofu is considered a humble, inexpensive yet nutritious food, versatile enough to be fried, boiled, used in soups, or braised. However, not every kind of tofu sold in the market is safe. Experienced tofu sellers can easily tell which ones are clean and which pose hidden health risks.

So, what are the 3 dangerous types of tofu?

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1. Tofu that is unnaturally white and overly soft

Good-quality tofu made from pure soybeans usually has an off-white or pale yellow color with a light, natural aroma. However, if a piece of tofu is unnaturally bright white and so soft it falls apart when lifted, it may have been mixed with gypsum powder or bleached with chemicals.

Health risks:

• Gypsum (CaSO₄) is commonly used in industry. When added to tofu, it makes the product whiter and firmer more quickly.

• Overuse, or use of impure gypsum, can overburden the liver and kidneys, affect digestion, and even increase the risk of kidney stones.

How to spot it:

• Tofu is unusually white and lacks the aroma of soybeans.

• When cooked, it holds its shape but lacks the natural creamy, nutty taste.

2. Tofu that is deep yellow and hollow inside

Some pre-fried tofu in markets appears golden and appetizing. However, if the color is too uniform, the surface overly glossy, and the inside full of large holes, it may have been fried in reused oil or dyed with industrial coloring.

Health risks:

• Reused cooking oil produces acrolein, a harmful substance that damages the liver and raises cancer risk.

• Industrial dyes can cause digestive issues, allergies, and even neurological toxicity.

How to spot it:

• Tofu is bright yellow with a shiny outer layer and absorbs little water when cooked in soup.

• It has an unpleasant oily smell and an unnatural greasy taste.

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3. Tofu with an unusual smell that doesn’t spoil for days

Fresh tofu typically lasts only 1–2 days in the fridge and just a few hours at room temperature before turning sour or slimy. If tofu stays fresh-looking and firm for 2–3 days without spoiling, it may have been treated with preservatives such as formaldehyde (formol).

Health risks:

• Formaldehyde is a highly toxic chemical banned in food.

• Consuming it allows toxins to accumulate in the body, weakens immunity, damages the liver and kidneys, and raises the risk of digestive cancers.

How to spot it:

• Tofu remains firm without turning sour after days.

• When cooked, it doesn’t break apart easily but has a sharp, unpleasant aftertaste.

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Tips for Choosing Safe Tofu

To enjoy tofu without “eating hidden toxins,” keep in mind:

• Buy from trusted or familiar vendors.

• Look for natural colors – off-white or light yellow, not too bright or unnaturally golden.

• Smell it – good tofu has a light soybean aroma, not sharp or chemical-like.

• Cook and taste it – clean tofu tends to break apart more easily when fried or boiled, but it tastes rich, sweet, and nutty.

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Final note:
The tofu seller’s warning is valuable advice for consumers:

• Unnaturally white, overly soft → likely contains gypsum.

• Golden yellow, hollow inside → may be fried in reused oil or dyed.

• Doesn’t spoil for days → possibly preserved with toxic chemicals.

If you want tofu that’s both delicious and safe, choose carefully and don’t be tempted by cheap prices, because “the cheapest food can sometimes become the most expensive price for your health.”