Context_1 : Mughlai cuisine consists of dishes developed in Medieval India at the centers of the Mughal Empire. It represents a combination of the cooking style and recipes of Central Asia and North India. The Mughlai cooking styles is used in the traditional cuisine of North India (especially Uttar Pradesh and Delhi), the Indian city of Hyderabad and the Pakistani city of Karachi (particularly among Muhajir migrants from India). The cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India, Pakistan and Bangladesh. Context_2 : Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in East Asian, Southeast Asian and West African cuisines. Tofu can be soft, firm, or extra firm. Tofu has a subtle flavor and can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish. Context_3 : Tahini (also tahina or ; Arabic: طحينة‎ ‎ ), also known as Ardeh (Persian: ارده), is a condiment made from toasted ground hulled sesame seeds. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the eastern Mediterranean region, from the Balkans, Caucasus and Middle East to Northern Africa. It is also widely used in Chinese and South East Asian cuisine, notably Vietnamese cuisine. Context_4 : Samarqand Restaurant (also known as Samarqand Restaurant and Bar) is a restaurant-bar situated in Marylebone, London that specializes in Central Asian cuisine. The restaurant opened in 2009 and has gained a reputation among Asians in London. Russian news corporation Russia Today, has recorded the restaurant and many celebrities have dined in Samarqand, including football players Didier Drogba and Andrey Arshavin. Reviews have been mixed for the unfamiliar cuisine served but director Iskandarbek Narzibekov stated that Samarqand was a chance for Central Asian cuisine to "make a name for itself" in mainstream cookery in a recent interview. Context_5 : North American cuisine is a term used for foods native to or popular in countries of North America, such as Canadian cuisine, American cuisine, Mexican cuisine and Central American cuisine. North American cuisines display influence from many international cuisines, including Native American cuisine, Jewish cuisine, Asian cuisine, and especially European cuisine. Context_6 : Dougan (Chinese: 豆干/豆乾 "dòugān") is a firm variety of tofu (Chinese: 豆腐 "dòufu") which is popular in China. It differs from regular tofu in that it is firm whereas tofu is soft. Context_7 : Asian cuisine includes several major regional cuisines: East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. Context_8 : This is a list of European cuisines. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. European cuisine (also called "Western cuisine") refers collectively to the cuisines of Europe and other Western countries. European cuisine includes cuisines of Europe, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of North America, Australasia, Oceania, and Latin America, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. This is analogous to Westerners referring collectively to the cuisines of Asian countries as Asian cuisine. When used by Westerners, the term may refer more specifically to cuisine "in" Europe; in this context, a synonym is Continental cuisine, especially in British English. Context_9 : European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of Australasia, the Americas, Southern Africa, and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. (This is analogous to Westerners' referring collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine "in" Europe; in this context, a synonym is Continental cuisine, especially in British English. Context_10 : Saint Barthélemy cuisine mainly revolves around French cuisine, West Indian cuisine, Creole cuisine, Italian cuisine and Asian cuisine. The island has over 70 restaurants serving many dishes and others are a significant number of gourmet restaurants; many of the finest restaurants are located in the hotels. There are also a number of snack restaurants which the French call "les snacks" or "les petits creux" which include sandwiches, pizzas and salads. West Indian cuisine, steamed vegetables with fresh fish is common; Creole dishes tend to be spicier. The island hosts gastronomic events throughout the year, with dishes such as spring roll of shrimp and bacon, fresh grilled lobster, Chinese noodle salad with coconut milk, and grilled beef fillet etc. Notable restautants include "Eddy's", located opposite the Anglican church in Gustavia which serves colonial Southeast Asian cuisine, "La Mandala" in Gustavia serving far eastern cuisine, "Le Repaire" on the harbor in Gustavia serving Creole food, "K'fe Massai" in Centre'lOasis in Lorient inspired by French North Africa, "Maya's" in Saint Jean which serves French Creole cuisine, "Zanzibarth" in Saint Jean which serves French, Belgian and Italian cuisine and "Do Brasil" on Shell Beach, based on Brazilian and Thai cuisine. fact_1 : Dougan (Chinese: 豆干/豆乾 "dòugān") is a firm variety of tofu (Chinese: 豆腐 "dòufu") which is popular in China. fact_2 : Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks. fact_3 :  It is a component in East Asian, Southeast Asian and West African cuisines. Tofu can be soft, firm, or extra firm. Question: Dougan is a variety of what component of Asian cuisine?
Output: tofu