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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  
This is the largest bottle and has  lots of rice and soya beans with the bean curd blocks. The tofu itself  has a cheese-like richness that  could do with a little more salt to counterbalance the strong, funky smell of fermentation and the cloying sweetness of the brine, which  almost seems artificial. It is definitely an acquired taste, but for those who like it, the moistness makes it cling to grains of rice easily. Die-hard fans might even like it on toast or a water cracker. 
HK$24.50, Wellcome, citywide
 Liu Ma Kee Preserved Bean Curd  
Off-white, with a greyish, yellow tinge, this doesn't have the most appetising appearance, and the leaky packaging needs upgrading. The aromas of fermentation are sharp, like blue cheese. Fans of Liu Ma Kee (and there are many in Hong Kong, as it's a home-grown brand) often eat it doused with white sugar and it's not hard to see why: it is very salty and the wine that it sits in adds a pungent kick. It's soft and creamy, making it easy to toss through vegetables or rice. 
HK$39, Liu Ma Kee, 1 Min St, Jordan, or City'super, citywide
Kambo Original Fermented Beancurd  
This tofu, made in Nantou, eastern Taiwan,  is packaged in a quaint jar reminiscent of home preserves  sold at county fairs. The little  blocks inside are the colour of chocolate, and sit in a brine that contains brown rice and sugar. It's not just about the looks, however,  as the tofu is made with non-genetically modified soya beans, and the sugar is naturally derived from sugar cane. It is strongly flavoured but has a good balance between savoury and sweet, like Japanese miso.
HK$35, City'super, citywide



Fermented tofu