soya bean curd

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)

water

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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