Step 1

PLEASE NOTE: I recommend using standardized measuring spoons or a digital weighing scale to measure the agar agar or gelatin. If you use measuring spoons, make sure you scoop and level it. I prefer to weigh with scale for accuracy. Agar agar is a powerful thickener/stabilizer and using too much or too little can affect the result

Step 2

Place everything in a saucepan and bring to a boil and then lower the heat to low, cover and let it simmer for 15 minutes. Turn off the heat. Strain the mixture and let it cool down. Store in the refrigerator for up to one week

Step 3

Put all ingredients for pudding, except for vanilla extract, in a large pot over medium-high heat. Continue to stir and make sure you don't let the bottom of the pot catch the soymilk and burn. Once it has come to a boil, lower the heat and continue to simmer for another 5 minutes. Make sure the agar agar powder has dissolved (it should be) and you don't see any more specks. If the agar agar doesn't dissolve, the pudding won't set properly when you chill it. Stir in the vanilla extract

Step 4

Remove from the heat and strain into another container. Use a spoon to gently scoop up the froth/bubbles so the surface of the dou hua will be smooth later. Let it cool down at room temperature for about 15-20 minutes and then proceed to chilling

Step 5

Sprinkle the gelatin over 3/4 cup of soy milk and let it bloom for 5 minutes. We do this so that the gelatin won't clump when you add it to the hot liquid. While waiting, add the rest of the milk to a large pot and bring to a gentle simmer and then turn off the heat. Let it cool down a little bit. Stir in the bloomed gelatin and whisk until dissolved. You want to make sure the gelatin really dissolves. Add vanilla extract if using and stir to combine

Step 6

Strain into another container. Use a spoon to gently scoop up the froth/bubbles so the surface of the dou hua will be smooth later. Let it cool down at room temperature for about 15-20 minutes and then proceed to chilling

Step 7

Transfer to the refrigerator and chill for at least 6 hours if you are using gelatin and about 2-3 hours if using agar agar powder. Gelatin takes longer to set compared to agar agar. Whether you make it with agar agar or gelatin, I recommend chilling it overnight if you can. Once it sets, it should have nicely coagulated, but wobbly when you gently shake it. That's the right texture

Step 8

There's a special flat sharp spatula that they use to thinly slice the bean curd pudding into serving bowl. I don't have it. I just use regular spoon and serve with few spoonfuls of ginger syrup on the tau foo fah

Step 9

Since this is made with agar agar powder or gelatin, try not to keep the tau foo fah longer than 3 days in the fridge. The longer it sits, the more watery it will get. I definitely do not recommend freezing