tofu dessert

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:

Taho is a layered dessert made with steamed silken tofu, brown sugar syrup, and sago pearls. This is traditionally served warm, but it can also be enjoyed chilled.

Taho (Filipino Sweet Tofu Dessert)

tapioca pearls (boba)

brown sugar

oz package silken tofu

dark brown sugar

Fill a heavy bottomed sauce pot with 5 cups water and bring to a boil. Add in dried tapioca pearls. Stir to combine and prevent pearls from sticking together. Allow mixture to continue at a soft boil for about 40 minutes.

At this point, the pearls should look gelatinous. Reduce heat to a simmer and cook for another 15 minutes until pearls are soft and chewy.

Add brown sugar and continue to simmer until sugar has dissolved. Remove from heat and allow tapioca pearls to soak in sugar syrup for 15-20 minutes. Taste to ensure pearls are soft and cooked throughout. If not, contiue to simmer until softened.

As mixture cools, the syrup will thicken. Keep boba mixture warm until ready to assemble.

Sweet Tapioca:*

Steam silken tofu for 10 minutes until cooked throughout. Remove from steamer basket and allow to cool slightly. Set aside.

Tofu:

In a small sauce pot, bring water and brown sugar to a boil. Reduce heat and simmer until sugar has dissolved. Remove from heat and allow to cool slightly.*If desired, pandan leaves or vanilla bean may be steeped in arnibal for extra flavor. Alternatively, use a small amount of pandan extract or vanilla extract.

Arnibal:

Use a slotted spoon or a shallow ladle to scoop up thin layers of tofu. Place in serving glass. Dizzle a few teaspoons of arnibal over tofu. Follow with a small scoop of sweet tapioca. Repeat layering until serving glass is full.

Serve and enjoy immediately!

Assembly:

Light, indulgent, silky smooth vegan tofu chocolate mousse is made with silken tofu! This high-protein plant-based dessert is perfection.

Vegan Tofu Chocolate Mousse

12 oz package of silken tofu

tbsp unsweetened macadamia nut milk (I use Milkadamia)

tbsp maple syrup (add more if you want it sweeter)

tsp pure vanilla extract

chocolate chips

cocoa powder

In a food processor, blend silken tofu, milk, vanilla and maple syrup until smooth. Then add the cocoa and blend again.

Melt dark chocolate in microwave at 30 second increments, stirring in-between, until completely melted. Pour into the food processor and blend until smooth.

Pour into three ramekins or small containers and let them chill and set in the fridge for at least 2 hours.

Serve and enjoy chilled!

FRUIT AND NUT PARFAIT

oats

almonds

maple syrup

bananas

portions of sunrise soya almonds tofu dessert (2x150 grams)

almond butter or peanut butter

strawberries and chia seeds

To a blender, add your tofu dessert, bananas (save a small piece) and nut butter. Pulse until smooth and creamy.

Grab a mixing bowl and stir together your sliced almonds, oats and maple syrup. optional: if you want a bit more crunch you can toast your oat mixture in the oven at 350 degrees for 5-10 minutes!

Layer your parfait. Alternate between layers of your oat crumble, fresh strawberries and your blended parfait mixture.

Finish off with a final layer of sliced strawberries, sliced bananas and a sprinkle of chia seeds for an added health kick!

Top 4 tofu dessert recipes from across the web

The most viewed tofu dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Tofu Pudding 豆腐花 (免石膏粉)

Taho (Filipino Sweet Tofu Dessert)

Vegan Tofu Chocolate Mousse

FRUIT AND NUT PARFAIT

Top 4 tofu dessert recipes from across the web

The most viewed tofu dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Tofu Pudding 豆腐花 (免石膏粉)

Taho (Filipino Sweet Tofu Dessert)

Vegan Tofu Chocolate Mousse

FRUIT AND NUT PARFAIT

The most viewed tofu dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine