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 ThaiBudae-jjigae (Korean Army Base Stew)Doenjang Jjigae (Soybean Paste Stew)Gado-GadoHot and Sour SoupMee Goreng MamakSayur Lodeh (Javanese Vegetables in Coconut Milk)Shabu-ShabuSukiyakiYosenabeAyam Penyet KremesBudae Jeongol with Brisket Broth and Aged Chilli PasteBeef Brisket Doenjang Jjigae with Rice-Water StockDoenjang Butter Fried Rice with Crispy EggGado-Gado with Pressed Rice Cakes and Shrimp-Paste Peanut SauceGado-Gado Rice Paper RollsKimchi Cheese GyozaPaprika Maeuntang Fish Stew (Hungarian × Korean)Sichuan-Style Hot and Sour Soup with ShrimpSanratanmen (Japanese Hot and Sour Ramen)Hot and Sour Fried RiceCrispy-Skirt Kimchi Pork PotstickersKimchi Pork Khinkali with Soy-Vinegar DipAged-Kimchi Pork Belly Jjigae with Anchovy BrothKimchi Jjigae Cheesy Crispy Fried RiceMapo Cheese Rice GratinSeafood Mee Goreng Mamak with Homemade Chili PasteMiso-Glazed Oden SkewersPad Thai Goong with Shrimp-Head OilPorotos Granados Doenjang Stew (Chilean × Korean)Red-Braised Pork Belly with Aged Kimchi and Tofu (Chinese × Korean)Kroeung Miso Pork Hot Pot (Cambodian × Japanese)Sayur Lodeh with Fresh-Pressed Coconut MilkRainbow Sesame-Peanut Noodle Jar Salad with Crispy TofuDashi Shabu-Shabu with Homemade Ponzu and Egg ZosuiMiso Shchi with Pork Belly and TofuKansai-Style Sukiyaki with Marbled BeefIchiban Dashi Yosenabe with Ginger Chicken Tsukune

Updated 2026-10-10