Kitchen Recipe Collection
Douhua (Tofu Pudding with Sweet Syrup)
The softest, silkiest tofu you will ever eat. Served warm in delicate, trembling scoops, drowned in a clear, sweet ginger syrup. A beloved traditional street dessert.
- Prep
- 720 min
- Cook
- 30 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- hard
- Cuisine
- Chinese
Ingredients
Scaled for 6 servings
- 1 cup dried soybeans
- 4 1/2 cups water (for blending)
- Coagulant: 1 tsp Gypsum powder (Calcium Sulfate) OR 1 tsp GDL (Glucono delta-lactone), mixed with 2 tbsp water
- Syrup: 1 cup water, 1/2 cup brown sugar, 3 slices fresh ginger
Equipment
- Blender
- Nut milk bag or cheesecloth
- Large pot with lid (must retain heat)
Instructions
- 1
Soak Soybeans
Soak the dried soybeans in plenty of water overnight (at least 8 hours). They will double in size.
- 2
Blend
Drain the beans. Place them in a blender with the 4.5 cups of fresh water. Blend on high for 2 minutes until very smooth.
- 3
Strain
Pour the mixture through a nut milk bag or fine cheesecloth into a large pot. Squeeze the bag as hard as you can to extract all the soy milk. Discard the dry pulp (okara).
- 4
Boil Soy Milk
Bring the raw soy milk to a boil over medium heat, stirring constantly so the bottom doesn't scorch. Watch carefully, as it will foam up suddenly.
- 5
Simmer
Once boiling, reduce heat to low and simmer for 10 minutes to cook out the raw bean flavor. Skim off any foam.
- 6
Prepare Coagulant
In a separate, large, heavy-bottomed pot (like a Dutch oven), mix the coagulant (gypsum or GDL) with 2 tbsp of water until dissolved.
- 7
Cool Milk Slightly
Let the boiled soy milk cool for about 3-5 minutes until it reaches exactly 185°F (85°C).
- 8
The Pour (Crucial)
Hold the pot of hot soy milk high up, and pour it swiftly and forcefully into the pot with the coagulant. The force of the pour mixes it.
- 9
DO NOT STIR
Do not stir it! Immediately cover the pot with a lid, wrap the pot in a towel to keep it warm, and do not touch or move it for 20 minutes.
- 10
Make Syrup
While the tofu sets, boil 1 cup of water with the brown sugar and ginger slices for 10 minutes to make the sweet syrup.
- 11
Scoop
After 20 minutes, the soy milk will have set into incredibly delicate, trembling tofu. Use a wide, flat spoon to gently scoop shallow layers into a bowl.
- 12
Serve
Pour the hot ginger syrup over the tofu and serve immediately.
Cooking Tips
- The 'crashing' pour is the most important step. You rely on the turbulence of the liquid falling into the pot to mix the coagulant instantly and evenly. Stirring with a spoon will break the curds.
- Store-bought soy milk will NOT work for this recipe. It must be fresh, rich, homemade soy milk without any stabilizers.
Variations
- Savory Douhua (Northern Style): Served with soy sauce, chili oil, pickled mustard greens, scallions, and sometimes dried shrimp.
Nutrition Estimate
150 calories · 8g protein · 22g carbs · 4g fat · 2g fiber per serving
