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Pressed tofu, with its firmer structure, presents a chewy texture that provides a satisfying bite, while its mild flavor allows it to soak up marinades and sauces exquisitely.
Where it comes from
Emerging from traditional Chinese cuisine, pressed tofu is often favored for its density and ability to withstand robust cooking methods, making it a dynamic ingredient in various dishes.
In the kitchen
Pressed tofu, also known as dougan, is a firmer version of tofu with a chewy texture. It is often marinated or stir-fried, absorbing flavors well. Pressed tofu is widely used in Chinese and Taiwanese cuisines.
Nutrition (per 100g)
144kcalCal
15.0gProtein
8.0gFat
2.0gCarbs
0.3gFiber
Values are AI-estimated, not from a laboratory database
