Firm tofu

木綿豆腐 momen-dōfu / 老豆腐 lǎo dòufu

Flavor and role: Tofu with much of the water pressed out, so it does not crumble easily when pan-fried or stir-fried.
Typical dishes and uses: Pad thai, dubu jorim (braised tofu), kimchi jjigae, tofu steak, malatang.
Substitutes: Medium-firm tofu (slightly softer). To press out water, wrap in paper towel and put something heavy on top for 15-20 minutes.
Storage: After opening, keep in water in the fridge and change the water daily; keeps 2-3 days. Frozen, it takes on a spongy texture that is good for braising.
Main countries: China · Korea · Japan
Used in this book: Kimchi Jjigae (Kimchi Stew)Pad Thai Budae-jjigae (Korean Army Base Stew)Doenjang Jjigae (Soybean Paste Stew)Gado-Gado Hot and Sour Soup Shabu-Shabu Sukiyaki Budae Jeongol with Brisket Broth and Aged Chilli Paste Beef Brisket Doenjang Jjigae with Rice-Water Stock Doenjang Butter Fried Rice with Crispy Egg Gado-Gado with Pressed Rice Cakes and Shrimp-Paste Peanut Sauce Gado-Gado Rice Paper Rolls Kimchi Cheese Gyoza Sichuan-Style Hot and Sour Soup with Shrimp Sanratanmen (Japanese Hot and Sour Ramen)Hot and Sour Fried Rice Crispy-Skirt Kimchi Pork Potstickers Aged-Kimchi Pork Belly Jjigae with Anchovy Broth Kimchi Jjigae Cheesy Crispy Fried Rice Mapo Cheese Rice Gratin Pad Thai Goong with Shrimp-Head Oil Dashi Shabu-Shabu with Homemade Ponzu and Egg Zosui Kansai-Style Sukiyaki with Marbled Beef

Updated 2026-10-10