Bean Snacks · FFET10407
Pressed tofu (doufu gan)
Tofu is pressed into dense pieces; plain and five-spice varieties can be served cold or stir-fried.
Snacks made from soy products, such as stinky tofu.
Doufu gan is tofu that has been pressed and dehydrated into a dense food, though it is not completely dry. Common varieties include plain and five-spice pressed tofu, eaten as a snack or used in cold dishes, stir-fries, braises and deep-fried dishes. It appears in Anhui, Shandong, Sichuan, Cantonese, Jiangsu and Taiwanese cooking, with local preparations in Fengjing, Shanghai, and Nanxi, Sichuan.
What
Doufu gan is pressed, dehydrated tofu, commonly formed into slices or small squares. Varieties include plain and five-spice pressed tofu. Although the name means dried tofu, it is not completely dry.1,4,6
When
No dated original text establishes when pressed tofu first appeared. Two reports published in 2022 recount local histories: one places the founding of Fengjing's Tianxiang business in the ninth year of the Xianfeng reign, while the other cites a county gazetteer for production at scale in Nanxi by the late Qing. These accounts concern local production and do not establish the food's earliest appearance.2,3
Where
Pressed tofu is used in Anhui, Shandong, Sichuan, Cantonese, Jiangsu and Taiwanese cooking. Local production is documented in Fengjing, Shanghai, and Nanxi, Sichuan, but these accounts do not establish a single place of origin.1,2,3
How
The tofu is wrapped and pressed, then braised and dried according to the preparation. The Nanxi craft has nine steps, including three rounds of marinating and three rounds of baking. A home version starts with firm tofu, presses out moisture, then simmers and soaks it in a spiced soy sauce liquid before baking.3,5
Why
Pressing gives doufu gan a dense, chewy texture that holds its shape during cooking. It can be eaten as a snack or used in cold dishes, stir-fries and braises.1,2
Impact and influence
A 2022 report states that Fengjing’s local food-making craft, which includes Tianxiang pressed tofu, entered Jinshan District’s eighth intangible cultural heritage list; the listing covers the whole local food craft, not pressed tofu alone. Another account from that year states that the Nanxi pressed-tofu craft entered Sichuan’s first provincial heritage list in 2007 and that Nanxi pressed tofu received geographical indication protection in 2008. These are reported statuses; the underlying official lists and approval notices have not been verified.2,3
No tale about this food has been found.
Grandma Li
This is a simplified home version, not the traditional restaurant method.
This is how I make pressed tofu at home: slice and press firm tofu, simmer it 5 minutes in a spiced soy sauce liquid, soak it overnight, and bake it dry. The amounts follow a recipe by a named author on a recipe blog; it uses star anise, cloves, bay leaves, cinnamon and white peppercorns, with no five-spice powder. I put a five-spice version by another named author in the tips.
Ingredients
- Firm tofu 1 lb (about 450 g), cut into 5 slices
- Star anise 1 to 2 whole pods
- Cloves 2 to 3
- Bay leaves 2
- Cinnamon 1 small piece (about 1.3 x 10 cm)
- White peppercorns 1/2 teaspoon
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 teaspoon
- Sugar 1 teaspoon
- Salt 1/2 teaspoon
- Water 2½ cups (about 600 ml)
Steps
- Cut 1 lb (about 450 g) of firm tofu into 5 equal slices about 2 cm (3/4 inch) thick. Lay them in one layer between two boards, weight the top, and press in the refrigerator for 4 to 6 hours.
- Combine the spices, both soy sauces, sugar, salt and water in a deep pot, add the tofu gently, bring to a boil, cover, and simmer 5 minutes over medium heat.
- Turn off the heat and let the tofu marinate for at least 6 hours or overnight, flipping the pieces midway.
- Preheat the oven to 175°C (350°F). Drain the tofu on a rack set over a baking sheet. Bake 20 minutes, flip, and bake 20 minutes more.
- Cool, then keep in an airtight container in the refrigerator.
Tips
- To skip the pressing, follow the five-spice version by another named author: use 4 blocks of bought pressed tofu, each cut into 4 squares for 16 in all; bring 2 cups of water, 1/2 cup of dark soy sauce, 1/4 cup of rice wine, 1/2 teaspoon of five-spice powder (optional), about 1.3 cm (1/2 inch) of sliced ginger and 1 tablespoon of sugar to a boil, add the tofu and braise at a gentle boil for about 30 minutes; spread on a parchment-lined baking sheet and bake at 175°C (350°F) for 15 minutes, flip, and bake 15 minutes more, until the liquid has dried.
- Both recipes are home versions and are not the same as the shop crafts of Fengjing or Nanxi.
Allergens: soy