In some places in Japan, a very firm type of momen-dōfu is eaten, called ishi-dōfu (石豆腐; literally stone tofu) in parts of Ishikawa, or iwa-dōfu (岩豆腐; literally rock tofu) in Gokayama in the Toyama prefecture and in Iya in the prefecture of Tokushima.
Dòu gān (, literally "dry tofu" in Chinese) is an extra firm variety of tofu where a large amount of liquid has been pressed out.