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Firm

Firm tofu (called 老豆腐 lǎodòufu in Chinese; 木綿豆腐, momen-dōfu in Japanese, "cotton tofu"; 모두부, mo-dubu in Korean): Although drained and pressed, this form of fresh tofu retains a high moisture content. It has the firmness of raw meat and bounces back readily when pressed. The texture of the inside of the tofu is similar to that of a firm custard. The skin of this form of tofu retains the pattern of the muslin used to drain it, and the outside is slightly more resistant to damage than the inside. It can be picked up easily with chopsticks.

A very firm type of momen-dōfu is eaten in parts of Japan, called ishi-dōfu (石豆腐, "stone tofu") in parts of Ishikawa, or iwa-dōfu (岩豆腐, "rock tofu") in Gokayama in the Toyama Prefecture and in Iya in the prefecture of Tokushima. These types of firm tofu are produced with seawater instead of nigari (magnesium chloride), or using concentrated soy milk. Some of them are squeezed using heavy weights to eliminate excess moisture. These products are produced in areas where traveling is inconvenient, such as remote islands, mountain villages, and heavy snowfall areas.