growing up in canada, I never understood why my friends were disgusted by tofu. but then I realized that their version of tofu was often flavourless, dry, and firm. the tofu I grew up with was always a massive flavour bomb - this silky, soft vessel used for absorbing velvety, meaty sauce, turning any bowl of plain white rice, into the ultimate comfort food. reid was a tofu convert when he first ate this, and I think you will be too. the chili bean paste (doubanjiang) and the black bean paste can be found at your local chinese supermarket in the sauce aisle.