Remove the momen tofu from the package, discard the water, and pat the surface dry. If the block is very thick, cut it horizontally into two thinner slabs.

Place kitchen paper or a clean cloth under and over the tofu. Press lightly for 30 minutes.

Change the wet paper, add medium weight, and press for another 1–2 hours.

Change the paper again, add heavier weight, and press until the total pressing time is about 4–6 hours. Do not start with very heavy weight or the tofu may crack.

Cut the pressed tofu into 6 small pieces so the center can dry evenly.

Mix the soy sauce and five-spice powder. Coat the tofu pieces evenly and let them sit for 5–10 minutes only.

For a toaster oven: drain off extra sauce, place the tofu on baking paper, toast for 8–10 minutes, flip, then toast another 6–10 minutes until the surface is dry and the edges shrink slightly.

For a microwave: place the tofu on a heatproof plate, microwave at 500W for 1 minute, pour off water, flip, then repeat 30-second to 1-minute rounds 2–3 times until the surface is dry.

Let the dougan rest for 5–10 minutes before eating so steam can leave and the texture becomes firmer.