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Daxi, a riverside old town in Taoyuan, is Taiwan's dried tofu capital, and its chewy, deeply seasoned doughan is a snack Taiwanese travellers carry home by the bagful. Shii Fure presses firm tofu until dense and springy, then braises it in a vegetarian shacha (satay) sauce with white pepper, tangerine peel, fennel, cinnamon and clove for a savoury, faintly sweet, five-spice-warm bite. High in plant protein and ready to eat, it is ideal with beer or tea, chopped into fried rice, or tossed into a cold noodle salad. A Taiwanese classic, product of Taiwan.
