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''Dougan'' () is a firm variety of
''Dougan'' () is a firm variety of tofu
Tofu (), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be ''silken'', ''soft'', ''firm'', ''extra firm'' or ''super f ...
() which is popular in Chinese cuisine. It differs from regular tofu in that it is firm whereas tofu is soft. It is made from soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
Traditional unfermented food uses of soybeans include soy milk, from which tofu a ...
s with added calcium sulfate
Calcium sulfate (or calcium sulphate) is the inorganic compound with the formula CaSO4 and related hydrates. In the form of γ-anhydrite (the anhydrous form), it is used as a desiccant. One particular hydrate is better known as plaster of Paris ...
, and sometimes flavored with salt, soy sauce, and spices such as cinnamon, star anise, and licorice.
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'' ({{zh, links=no, s= 豆腐干, t= 豆腐乾, l=dried tofu).
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
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, res ...
per gram, as the water density is less.
''Dougan'' is different from Firm tofu, and is also different from Seitan
Seitan (, ; Japanese: セイタン) is a food made from gluten, the main protein of wheat.
It is also known as miànjīn (), fu (Japanese: 麩), milgogi (Korean: 밀고기), wheat meat, gluten meat, vital wheat gluten or simply gluten. It is m ...
.
See also
*List of soy-based foods
This is a list of soy-based foods. The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses. The plant is classed as an oilseed rather than a pulse by the UN Food and Agriculture Organizatio ...
References