I just bought a bottle of preserved tofu in chili oil. It looks tasty, but I don't really know what to do with it. I've had preserved tofu dishes in restaurants.
I particularly enjoyed this one stir fry with preserved tofu, pork and green chilis. That tofu was dark brown and very firm. The kind I got is white, softer, and in smaller pieces.
There were about eight different kinds of preserved tofu on the shelf. I'd love to know more about the different varieties, and how they are used.