Firm block
Chinese-style tofu is heated soya milk coagulated into curds with gypsum, then pressed together between large wooden trays to push the water out. The tofu at Yan Kee sits on the timber trays it was made in, enticing passers-by with rich aromas. Firm tofu is best used for pan- or deep-fried dishes or ones that need a great deal of stirring.
HK$3, Yan Kee market stall, corner of Graham and Gage streets
Soft block
These have had less water pushed out of them. Softer, finer, more delicate and not unlike wobbly jelly, they are less resilient when pushed around, both before and after cooking, hence best submerged in simmering liquids, such as soups or sauces. Yan Kee's version holds its shape well.
HK$3, Yan Kee market stall, corner of Graham and Gage streets
Soft cloth-wrapped