Dried Firm Tofu (Dou Fu Gan)
お肉よりも美味しい！？中国の食卓を支える「極硬とうふ」
Description
A soy product made by pressing JP-style firm tofu to extract moisture to the absolute limit, making it rock-hard. Ones boiled brown in soy and spices like Five Spice are called 'Xiang Gan'. Eaten as frequently as regular tofu in China; julienned and fried with pork (Xiang Gan Rou Si) or eaten as cold salads.
Classification: Everyone, Ingredient, Soy Product, Dou Fu Gan, Xiang Gan, Pressed Tofu, Stir-fry, Cold Salad
Shops selling Dried Firm Tofu (Dou Fu Gan)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Soybeans
- Water
- Nigari
- (Soy and spices for Xiang Gan)
Instructions
- [Typical Uses]
- [Xiang Gan Rou Si (Pork Stir-fry)]: Wok-fry julienned Dou Fu Gan on high with pork, garlic scapes, and soy (the ultimate rice thief loved nationwide).
- [Liangban Dou Fu Gan]: Blanch briefly, julienne, and toss with cucumber, cilantro, and sesame oil as a cold salad.
Learn more Substitutes, pairings, tips
Key spices
Extremely dense soybean flavor、with a strong 'snappy、squeaky' bite like cheese or meat
Substitutes at Japanese supermarkets
Use JP 'Atsuage' after boiling off oil. Or substitute with Okinawan 'Shima Dofu'
Pairing
Pork Stir-fry / Cold Julienned Tofu Salad
Trivia
In Chinese homes, it's said 'even without money for meat, Dou Fu Gan makes a highly satisfying dish', showing its excellent texture and umami. Snack-sized flavored packets (Dougan snacks) are also hugely popular among youth.
Eating tips & etiquette
Named tofu, but so hard it NEVER crumbles when grabbed with chopsticks. Can be sliced paper-thin with a knife.
Allergen
Soybeans, Wheat (if Xiang Gan)