Typically, this delicious flavorful, wonderfully textured, thing called tofu, is processed in some way, shape, or manner. Especially the one in the picture above. It’s called “pickled tofu”. Sounds good. For the sake of a better understanding, I’ll use this analogy: cucumbers are to pickles as tofu is to pickled tofu. It can also be considered “preserved” or “fermented” tofu. This kind of tofu is cut into cubes, completely let out to air dry in the sun and then it is slowly fermented (microorganisms converted sugar into lactic acid and C02) by bacteria found in the air. The tofu is then soaked in salt, vinegar, wine, and other liquids. Why do I have this in my refrigerator? I haven’t the slightest idea.