HOW TO MAKE EASY DOUHUA TOFU PUDDING WITH GINGER SYRUP | ĐẬU HỦ NƯỚC ĐƯỜNG
Many Asian dishes use tofu, even desserts. Douhua is a Chinese savory dessert made with tender tofu. There are a few English names for this dessert—some call it tofu pudding, and others call it soybean curd. It is essentially the same dish because tofu comes from soybean. Whether it is a pudding or curd depends primarily on how dense or sparse the tofu is mixed.
Like the recipe’s name suggests, this is a fast and easy way to prepare douhua tofu pudding. All you will need is a box of pre-prepared tofu mix and water. After experimenting with a few different brands, I have concluded I like House Foods‘ tofu mix best. But you can of course use any brand you prefer. Most, if not all, pre-prepared tofu mixes should also come with a coagulant package to curdle the tofu mix.
Apart from the tofu itself, ginger syrup is also very important for tofu pudding. Some people have no issue eating slices of ginger. Others will probably take out the ginger slices. But whether or not you actually eat the ginger, you should still include ginger in the syrup because that is what gives the syrup its distinctive taste. If you can eat ginger but do not like it in slices, you can crush the ginger before adding it to the syrup. Remember that most pre-prepared tofu mixes will not include anything for the syrup, even though the photo on the box may seem to indicate it would.
Most pre-prepared tofu mixes, will, however, include some sort of cooking instructions. Ignore them. I noticed with each brand of pre-prepared tofu mixes that I have tried, using the amount of water suggested almost always makes the tofu too sparse. For this easy tofu pudding recipe, I have reduced the water amount for a more condensed pudding, or curd. I have also added an extra step to sift the tofu, which will help the tofu be smoother in both appearance and taste.
You will notice from the photo below that I use a cut-up plastic cup to scoop the tofu rather than a spoon—this is very important. Some people even use the lid of an aluminum can to scoop tofu. The reason is simply that most spoons are too deep and would not produce a thin layer when scooping.
Cold or warm, tofu pudding can be enjoyed either way. I personally like warm tofu pudding.
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