Step 1

Heat soy milk to 70C or 167F - don’t worry if it’s not super precise. It’s good enough when little bubbles start forming on the side.

Step 2

Mix in the gelatine and stir until everything is melted.

Step 3

Pour the mixture through a sieve and into a bowl.

Step 4

Chill for at least 4 hours.

Step 5

For the ginger syrup, put the water, ginger, and rock sugar in a saucepan and boil until sugar is melted. Set aside to cool.

Step 6

When the tofu pudding has solidified, you can eat it as is or gently scoop out thin layers of tofu in a smaller bowl.

Step 7

Add your desired amount of ginger syrup.