Tofu, Fermented

These are bottled cubes of mold-fermented tofu afloat in a briny liquid, which you will recognize more by look than by name. They have an almost cheesy taste when mashed to a smooth consistency and added to a stir-fry of vegetables, and their aroma is pleasantly, to my nose, pronounced. I prefer the sort seasoned with hot chili flakes, which you can easily spot by the flakes floating in the bottle. My bottle is labeled Pepper Bean Cake (辣椒腐乳 mandarin: la-jyao-foo-roo; Cantonese: la-jyew-foo-yoo) and is made by Quong Hop.