When it comes to tofu, the choices that usually come to mind are soft,

Towels by Type

firm, or extra firm blocks. Of course, there are many other kinds of tofu, a product of curdled soy milk, just waiting to be eaten. Fermented tofu, fried tofu, frozen tofu, smoked tofu, tofu skin, and flavored tofu all have their own uses,

which will be covered here in another time. Fried tofu, though, is what I’ve been experimenting with. My local markets carry a variety that includes triangles, tofu ends, and tofu puffs (more cubed shaped.)
This quick and fiery Hunan-style dish is made by braising pre-fried tofu puffs (?? dòupào) in stock.

Slicing the puffs in half or thirds, depending on the size, allow more sauce to be absorbed. I used 3 dried chillis in my version, but you can always tone down the spiciness.