dou hua

Super easy way to make Fresh Melt-in-the-Mouth Instant Pot Tofu Pudding (Pressure Cooker Dou Hua 免石膏粉豆腐花). Silky smooth soy pudding drizzled with sweet ginger syrup. Simple yet ultimately satisfying dessert to end the day.

Instant Pot Tofu Pudding 豆腐花 (免石膏粉)

(190 grams) dry soybeans

water

(1500 milliliters) cold water

salt

(3.2 grams) agar-agar powder

sugar

rock sugar

(250 milliliters) water

(38 grams) brown sugar

(50 grams) ginger (, crushed)

Method 1 - Overnight Soaking Method: Place 1 cup (190g) dry soybeans in a 1L container. Pour 3 cups (750ml) cold water in the large container and give it a few stirs. Allow beans to soak overnight for at least 8 - 16 hours. If your house is very warm, place the large container in the fridge to avoid fermentation.

Method 2 - Quick Soaking Method: Place 1 cup (190g) dried soybeans and 3 cups (750ml) cold water in pressure cooker. Close lid and pressure cook at High Pressure for 0 minute + 30 minutes Natural Release.

Soak Soybeans:

Blend Soybeans: Discard soaking water and rinse soybeans under cold water. If desired, remove the soybeans’ skin by gently rubbing the beans together. Blend soybeans in a blender with 2 cups (500ml) of cold water until smooth.

Pressure Cook Soybeans: Place steamer basket in Instant Pot. Add a pinch of salt and 4 cups (1L) cold water in pressure cooker. Add in blended soybean mixture. Close lid and pressure cook at High Pressure for 5 minutes + 25 minutes Natural Release (after 25 minutes, turn Venting Knob to Venting Position to release remaining pressure). Open the lid carefully.

Prepare Ginger Syrup: While soy milk is pressure cooking, place 200g rock sugar, 1 cup (250ml) water, 3 tbsp (38g) brown sugar, and 3 tbsp (50g) crushed ginger in a saucepan. Bring mixture to a simmer over Medium High heat. Stir occasionally to melt the sugar properly. Reduce heat to Medium and simmer for another 2 minutes. Discard crushed ginger and simmer mixture for another 5 - 10 minutes. The sauce should thicken and can lightly coat a spoon. Turn off heat and cool Ginger Syrup to room temperature. Place Ginger Syrup in fridge to chill if desired.

Strain Soy Milk: Remove the steamer basket of okara. Add 1 tsp (3.2) agar-agar powder to a separate large saucepan. Strain the hot Soy Milk with cheesecloth or fine mesh strainers into the saucepan with agar-agar powder.*Critical Pro Tip: Don’t use too much agar agar powder as it may result in a jello texture. Since different brands of agar agar powder may have different gelling power, use the listed amount in this recipe and adjust accordingly.&nbsp;

Make Tofu Pudding: Stir &amp; bring the Tofu Pudding mixture to a simmer to ensure all the agar-agar powder completely dissolves. If desired, sweeten the Tofu Pudding mixture by adding 2 - 3 tbsp (25g - 38g) granulated sugar. Turn off heat once the mixture starts simmering. The Tofu Pudding will set once cooled to room temperature. Place Tofu Pudding in the fridge to chill if desired.*Pro Tip:&nbsp;If the Tofu Pudding mixture is unable to set, heat Tofu Pudding to a simmer and add in more agar agar powder (this works even after being chilled in the fridge).

Serve: Tofu&nbsp;Pudding with agar agar powder can only be served at room temperature or cold. Enjoy the silky smooth Tofu Pudding with a few tablespoons of Ginger Syrup!*Cleaning Tip: Best to wash the steamer basket and strainers as soon as possible because the okara will rinse right off when they are still moist.

Make Tofu Pudding:

Make this soft, wobbly, and smooth Chinese-style tau foo fah from soybean milk (or any milk) with 5 ingredients only without using gypsum powder or GDL. The dou hua is served with easy delicious ginger syrup.

Dou Hua /Tau Foo Fah (Soybean Pudding-using agar agar or gelatin)

1000 ml unsweetened plain soymilk

tsp vanilla extract (optional)

g agar agar powder (1 1/3 tsp, see notes 1)

gelatin powder (1 Tbsp + 1/3 teaspoons)

brown sugar or palm sugar (more or less to your preference)

ginger

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

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

Prepare the ginger syrup:

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&#39;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&#39;t see any more specks. If the agar agar doesn&#39;t dissolve, the pudding won&#39;t set properly when you chill it. Stir in the vanilla extract

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

If using agar agar:

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&#39;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

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

If using gelatin:

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&#39;s the right texture

Chilling:

There&#x27;s a special flat sharp spatula that they use to thinly slice the bean curd pudding into serving bowl. I don&#x27;t have it. I just use regular spoon and serve with few spoonfuls of ginger syrup on the tau foo fah

Serving:

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

Storing:

I made this with 1 tsp agar, and it was delicious. One thing was that the soy milk got frothy with all the stirring when it was cooking, and as a result the tofu was not homogeneous. Any tips?

Can you microwave the tofu fa to heat it up?

Hi! I recently tried your banana cake recipe and my whole family loved it! I'm looking to try this one next! This recipe is the solution to satisfy my tofu fa craving! The only thing is I don't have agar agar on hand, would I be able to substitute it with gelatin?

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Instant Pot Tofu Pudding 豆腐花 (免石膏粉)

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Instant Pot Tofu Pudding 豆腐花 (免石膏粉)

Dou Hua /Tau Foo Fah (Soybean Puddi...

The most viewed dou hua recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine