I’m lucky to live in a place with a high Chinese diaspora population, so I always find mine at the local Asian grocery, but not sure about whether it’s readily available other places. I’ve seen it called Chinese cauliflower, Taiwanese cauliflower, fioretta cauliflower, or flowering cauliflower. Apparently it’s a broccoli-cauliflower hybrid? Just learned that, but it makes sense.

CloudAtlas is correct, I used a type of dried tofu. The specific type of dried tofu that I used is rather unique, though; it’s sold as Wenzhou Dried Tofu at my local Asian market. It’s softer and a little wetter than most dried tofus, though not as soft as block tofu. It also has a very strong soy flavor. This is what it looks like:

It’s a rather specific product. Most dried tofu is much firmer and drier and does not taste as strongly of soy. It’s super easy to cook with, I recommend.