Welcome to 2012! As you may know, I’ve been preoccupied with tofu. My obsession has mostly been with the kind made from soybeans – the typical stuff eaten by countless people in Asia and beyond. But "tofu" is also a generic term used to describe a wide range of jelled and solidified foods in the Chinese repertoire. For example, some Chinese cookbooks use “almond tofu” to denote the sweet almond–flavored dessert solidified with seaweed-based agar agar. (In the Viet mindset, that’s a type of thach/jelly.) Burmese tofu, also called Shan tofu, is made like polenta with ground beans and water. Japanese sesame tofu is delicate and divine; find out more about goma dofu from Just Hungry.
Then there’s egg tofu that comes in a tube. It looks like a tiny torpedo and feels like a filled balloon in its plastic casing. Sold at Chinese markets, egg tofu is made with eggs and soymilk, with an eggy richness that prevails. Egg tofu is popular with my Taiwanese and Hong Kong friends, who enjoy it simply fried and bathed in sauce.