Dougan

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Firm variety of tofu

title: "Dougan" type: doc version: 1 created: 2026-02-28 author: "Wikipedia contributors" status: active scope: public tags: ["chinese-cuisine", "soy-based-foods"] description: "Firm variety of tofu" topic_path: "geography/china" source: "https://en.wikipedia.org/wiki/Dougan" license: "CC BY-SA 4.0" wikipedia_page_id: 0 wikipedia_revision_id: 0

::summary Firm variety of tofu ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/0/07/豆干.jpg" caption="Dougan"] ::

::figure[src="https://upload.wikimedia.org/wikipedia/commons/e/e1/熱豆干_(15175302911).jpg" caption="Dougan served at a restaurant in Taipei"] ::

Dougan () is a very firm variety of tofu () popular in Chinese cuisine. It differs from regular tofu in that it is firm whereas tofu is soft. It is made from soybeans with added calcium sulfate, and sometimes flavored with salt, soy sauce, and five-spice powder.

This food's name is composed of two syllables, dòu (豆, "bean"), and gān (). This is different from tofu (which also has two syllables), but the second syllable in tofu is "fu" (腐). The full name is called doufu gan ().

It is important to distinguish between tofu and dougan, as it may not be appropriate to substitute tofu for dougan in recipes which call for dougan.

Dougan has a lower moisture content than tofu in that it is drier, and also by weight, where dougan has a greater bean-to-water ratio than tofu. This means that dougan contains more protein per gram, as the proportion of water is less.

Dougan is different from firm tofu by being even firmer. It is also different from seitan, which is made from wheat instead of soy.

In popular culture

Dougan is mentioned in Danganronpa: Trigger Happy Havoc as a food Makoto Naegi dislikes.

References

https://www.google.co.kr/search?q=%E8%B1%86%E5%B9%B2&newwindow=1&es_sm=122&source=lnms&tbm=isch&sa=X&ei=NOt7U8v9McGcugT8j4C4Ag&ved=0CAgQ_AUoAQ&biw=1280&bih=899

References

Yueh, Linda. (2011-07-07). "Enterprising China: Business, Economic, and Legal Developments Since 1979". OUP Oxford.

::callout[type=info title="Wikipedia Source"] This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page. ::