Tsin Tsu Wei Sichuan Soya Beancurd with Chilli and Sesame Oil
Chilli fiends might get excited looking at the chilli flakes smothered over the blocks of white tofu. While not as spicy as it appears, it does have the tang of fresh chilli. It's preserved in brine and sesame oil. Usually, sesame oil gives a lovely nutty fragrance, but this one, unfortunately, smelled dull. It is quite crumbly, with a drier, grainier texture, which makes it easier to stir-fry but less attractive for those wanting to mix it straight into rice.
HK$8.20, Wellcome, citywide
Xin Peng Lai Jiang Ji Sweet and Alcoholic Bean Curd
These cubes of tofu come in a coffee-coloured liquid that contains rice wine and brown rice. The fragrance of the wine is intense, but on the palate the taste of alcohol is relatively mild. It has an earthy, salty sweetness as well as a little acidity, which makes for easy eating without being cooked or served with other ingredients. The tofu is relatively firm and smooth, and spreads like the ganache inside a chocolate truffle.
HK$30, Old San Yang, 4 Pak Sha Rd, Causeway Bay
Tsin Tsu Wei Preserved Beancurd with Rice Sauce