Noticed your tofu changing color when stored near an onion? Learn how the strong gases from onions can affect other foods in your fridge.
1 Answer
Tofu discolors when stored near onions due to the sulfur compounds released by the onions, which react with the tofu, causing it to turn yellow or gray. Proper storage can prevent this.
Detailed Explanation:
Onions, like other members of the allium family (garlic, shallots, etc.), contain sulfur-containing compounds. When onions are cut, bruised, or simply stored, these compounds are released into the surrounding environment. Tofu, being porous and absorbent, readily absorbs these volatile sulfur compounds. The sulfur compounds then react with the proteins and other components in the tofu, leading to a chemical reaction that causes discoloration. This discoloration typically manifests as a yellowing or graying of the tofu's surface. While the discolored tofu is generally still safe to eat, the change in appearance can be unappetizing, and the tofu may also pick up the onion's flavor, which might not be desirable depending on the intended use. To prevent this, it's crucial to store tofu and onions separately.
Pro Tip:
Always store tofu in an airtight container filled with fresh water in the refrigerator. Change the water daily to help maintain its freshness and prevent it from absorbing odors from other foods, including onions, even if they are stored separately.