3. Then there's the 'tofu puff' category:
In Mandarin, 'you dou fu' and in Hokkien, 'tau kwa pok'. Will be broadly known as 'tofu puff' in the west. It's used to soak up very sturdy broths, for example laksa or hotpot.
You can cut it open to stuff things in. (There's a Teochew dish 'tau kwa pau'. You make a bao with it!)
Or you serve it as a the star of a dish to dip into things, like in gado-gado:
4. There's tofu puff, made into slices... https://www.sayweee.com/en/product/Natures-Soy-Fried-Beancurd-Sheet/24588?trace_id=4ee3b967-31ba-4793-92ea-e1896d5c1392
Use in similar ways, or you can even fry them up and make chips out of it.
Mostly seen in soup noodle dishes as added protein.
5. Then there's tofu by-products! Stuff that comes from the yuba, the 'skin' that gets skimmed when you boil soy milk..
You can get it frozen like this https://www.sayweee.com/en/product/J-Y-Fresh-Beancurd-Skin--Frozen-1/57130?trace_id=395d0b05-98c4-450b-b469-79a3b3f32475
It can come stuffed with pork or fish (yuba dumpling type things are very common)
Fresh if you live near a tofu factory or make it yourself
It can come fried, like tofu chips
You can get it in sheets, that you can then cut into noodles
You can get it in sticks!
https://www.sayweee.com/en/product/Dragon-Dried-Beancurd-Stick-/12541?trace_id=b043271a-0b1a-40dd-9602-f886ddc139c9
