What I needed was \"soft\" 嫩 tofu, and that\'s what I got. Neither the silky \"flower\" tofu 豆花 that falls apart immediately or the \"firm\" tofu 老豆腐 that is best for sautéing. Will show it to you closer in a minute. I also bought long, tender green garlic greens, plucked before they start to form the characteristic root bulb. These go by the name 蒜苗 or 青蒜 and Sichuan cooks love them. They impart a mild garlic flavor, with some crunch and a fresh note missing from dried cloves of garlic. They are \"brighter\" as well as more subtle. To the right of the garlic greens in the photo above you see fresh cilantro, complete with roots, stems, and leaves. I bought a handful of these. They have so much more flavor than dried coriander seeds.