tofu pudding

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:

Tau Foo Fah (Soy Bean Pudding) - delicious silken tofu dessert eaten with a clear sweet syrup infused with ginger or pandan. Agar-agar powder is used as the coagulant.

Tau Foo Fah (Soy Bean Pudding)

soy milk ((960 milliliters) I used cold store bought unsweetened soy milk)

tbsp agar-agar powder ((6.5 grams))

water ((120 milliliters))

tsp vanilla extract

water ((180 milliliters))

sugar ((110 grams))

ginger ((smashed))

In a medium sized pot, warm up soy milk on medium heat. Do watch it as soy milk burns easily and this will give you a burnt taste in your tau foo fah which you do not want. It can also boil over.

In another pot, bring ½ cup (120ml) water to a boil. Add agar-agar powder, stirring until dissolved. Pour warm soy milk and vanilla extract into agar-agar mixture and stir to combine.

Turn off heat when mixture comes to a boil. Strain mixture into a large pot with lid.

Wrap lid with a clean kitchen towel and place onto pot.

When it has cooled a little, transfer to the refrigerator and allow to set for about 2 hours.

Place all syrup ingredients in a small saucepan over medium heat. Stir until sugar dissolves. Turn off heat and remove ginger.

To serve, use a flat spatula to gently cut thin slices of tau foo fah into a small bowl.

Add 2 to 3 tablespoons of syrup.

Learn the step-by-step on how to make tofu pudding or doufu hua 豆腐花 at home. This sweet tofu pudding recipe is easy and fail-proof.

Tofu Pudding

soy milk

gypsum

cornstarch or potato starch

(2-inch) fresh ginger knob, peeled and pounded

oz rock sugar

screwpine,pandan leaf, knotted, optional

Make the syrup by boiling the ingredients until...

Make the syrup by boiling the ingredients until the syrup reduces to a thicker consistency. If you make both syrups, reduce the amount by half. Set aside but keep warm.

In a bowl, mix together the gypsum, starch...

In a bowl, mix together the gypsum, starch and water. Stir to combine well.

Bring the soy milk to boil. As soon...

Bring the soy milk to boil. As soon as it boils, skim off the foam and bubbles. Turn off the heat.

Stir the gypsum mixture and add to a...

Stir the gypsum mixture and add to a wide and low-rise pot. (I used a Dutch Oven.) Pour the soy milk into the pot, at about 1 foot above the pot. This will make sure that the gypsum mixture distributes well in the soy milk. DO NOT STIR.

Cover the pot with a kitchen towel and...

Cover the pot with a kitchen towel and then with the lid. Let the tofu pudding set, for about 1 hour.

6To serve, use a shallow metal ladle to...

6To serve, use a shallow metal ladle to scrape off the very top layer of the tofu pudding. Discard.

Transfer the smooth and silken tofu pudding into...

Transfer the smooth and silken tofu pudding into a serving bowl. Add some warm syrup into the bowl and serve immediately.

Tofu pudding is silken smooth, melt-in-your-mouth with a hint of gingery sweetness. This is the perfect light dessert for hot summer days.

The Easiest Tofu Pudding

500 ml Soy Milk

tbsp Gelatine

Water

Ginger (smashed)

tbsp Rock Sugar

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.

Mix in the gelatine and stir until everything is melted.

Pour the mixture through a sieve and into a bowl.

Chill for at least 4 hours.

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

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

Add your desired amount of ginger syrup.

Tofu Pudding (Tao Pho/Douhua) is a delicious Asian dessert made from soy milk. This post will show you the easiest method to make it at home and ways to serve it.

Tofu Pudding (Tào Phớ/Douhua)

gelatin gelatin

soy milk ((440-450 milliliters))

dark brown sugar

water ((240 milliliters))

Place the gelatin sheets in a bowl of cold water and soak to hydrate for 10 minutes.

Add 1⅚ cups of soy milk to a small pot and place over medium-low to medium heat. Bring it to a very gentle simmer when steams start coming out and tiny bubbles form on the surface.

Remove gelatin sheets from water and gently squeeze to remove excess water. Add them to the pot of soy milk and stir to dissolve completely.

Remove the pot from the heat and pour over a sieve into a clean container. If there are any bubbles on the surface, remove them for a smooth surface. Let the milk mixture cool down, then cover and let it set in the refrigerator for 3-4 hours.

To make the tofu pudding

Add all the sugar and water to a small pot over medium heat. Bring it to a boil, then reduce to a simmer for about 5 minutes.

Add ginger slices and simmer for another 5-10 minutes until the syrup reaches your desired sweetness and consistency. You can adjust to taste with more or less sugar and ginger.

Transfer to a container, let it cool then cover and chill in the refrigerator.

To make the ginger syrup

To serve the pudding with ginger syrup: use a ladle to cut the pudding into thin curds and place them in serving bowls, then pour the cold ginger syrup over it.

To serve the pudding with soy milk: use a ladle to cut the pudding into thin curds and place them in serving bowls, then pour cold soy milk over it.

To serve

Creamy, rich, and decadent, this tofu chocolate pudding makes a superb sweet treat! All you need are 5 simple ingredients and 5 minutes to make it. 

Silken Tofu Chocolate Pudding

oz dark chocolate

cocoa powder

maple syrup (or another liquid sweetener)

instant coffee (optional)

vanilla extract (optional)

Melt your chocolate in the microwave at 15-30 seconds increments, stirring between each increment until the chocolate has fully melted.Alternatively, you can melt chocolate on the stove using a double boiler. To do so, bring a pot of water to a gentle simmer, and fit in a metal bowl. Place chocolate into the bowl, and stir until chocolate is melted.

In a food processor or high-speed blender, blend together all ingredients until smooth.

Transfer tofu pudding into glass jars or small ramekins. Let them chill for at least an hour before serving!

Tau Foo Fah (Tau Huay) - sweet tofu dessert with a silky smooth wobbly texture drenched in maple syrup. Gelatin is used as the coagulant.

Tau Foo Fah (Tau Huay/Tofu Pudding)

soy milk ((720 milliliters))

tsp gelatin ((4.7 grams))

maple syrup ((8 tbsp/120 milliliters))

Prepare 4 small bowls, cups, or stem glasses.

Place unsweetened soy milk in a medium sized saucepan. Sprinkle gelatin over and allow to soften for 5 minutes.

Place saucepan on the stove over medium stirring until gelatin dissolves, about 5 minutes. Do not allow mixture to boil. Turn off heat.

Strain mixture over a fine sieve to remove any undissolved gelatin into prepared containers. Skim off any bubbles on the surface with a shallow ladle.

Transfer to the refrigerator and allow the soy milk to set for at least 8 hours or overnight.

To serve, remove from refrigerator and drizzle each container with 2 tablespoons maple syrup.

Tau foo fah is my all time favourite dessert!

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Top Tags

Instant Pot Tofu Pudding 豆腐花 (免石膏粉)

Tau Foo Fah (Soy Bean Pudding)

Tofu Pudding

The Easiest Tofu Pudding

Tofu Pudding (Tào Phớ/Douhua)

Silken Tofu Chocolate Pudding

Tau Foo Fah (Tau Huay/Tofu Pudding)

Top 7 tofu pudding recipes from across the web

The most viewed tofu pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Tofu Pudding 豆腐花 (免石膏粉)

Tau Foo Fah (Soy Bean Pudding)

Tofu Pudding

The Easiest Tofu Pudding

Tofu Pudding (Tào Phớ/Douhua)

Silken Tofu Chocolate Pudding

Tau Foo Fah (Tau Huay/Tofu Pudding)

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