Douhua -Tofu Pudding
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8 reviews
Excellent
Douhua -Tofu Pudding
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How to make tender Chinese style tofu pudding with four seasoning options
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Ingredients
- 1 cup soybeans
- 1500 ml water
- 3 g GDL , around 1 tablespoon (no sweeping)
- sugar to taste
Brown sugar syrup
- 1 cup brown sugar
- 1 cup water
- 1 thumb piece ginger , peeled and shredded
Sichuan hot Style for each serving
- 1 tsp. Chili oil
- 1 tsp. soy sauce light
- 1 tbsp. Zhai Cai chopped
- 1 tbsp. water ginger and garlic infused
- scallion chopped, to taste
- Coriander
Northern Style
- 1 tbsp. neutral cooking oil generic cooking oil
- 50g pork belly
- 1 thumb ginger , cut into small shreds
- 1 clove garlic , shredded
- 10 wood ear mushroom cut into small shreds, hydrated
- 2 shiitake mushroom cut into slices, fresh
- 4 oyster mushrooms , thinly sliced and then shredded
- 2 cups water
- 2 tbsp. soy sauce light
- 1 tbsp. dark soy sauce
- 1 tbsp. cornstarch , whisked with 2 tablespoons of water
- salt to taste
- black pepper
- 1 egg
- salt note 1, if necessary
Instructions
How to make tofu pudding| Tao Fu Hua
- Wash the soy beans and then soak the soy beans overnight until softened. Transfer to a blender and add water. Blend until very smooth.
- Place a gauze on a strainer and then strain the soy milk. Bring the soy milk to a boil. Watch carefully since it overflows easily. Skin off the bubbles on the surface. Remove from heat and rest for 2 minutes until the temperature drops around 80 degree C to 90 degree C.
- Whisk GDL with water in a small bowl (read the instructions on the package for the detailed amount). Gently stir the GDL water in the soy milk. Then rest for 15 to 20 minutes until firms.
How to serve| Sweet version
- Option 1: Serve with white sugar directly
- Option 2: Simmer brown sugar with ginger slices for 5 minutes and drizzle the syrup with tofu pudding.
How to serve |Northern Version
- Add some oil in pan and fry pork belly until slightly browned. Add wood ear mushroom, oyster mushroom and shiitake mushroom. Fry until soft.
- Add around 2 cups of water, soy sauce (dark soy sauce and light soy sauce). Place cornstarch water in and simmer for 5 to 7 minutes until the sauce is almost thickened.
- Drizzle egg liquid in. Continue cooking until well combined. Add salt if necessary. Top the gravy with tofu pudding.
How to serve |Sichuan Style
- To make ginger and garlic water | add 1/2 cup hot water into 1 tablespoon of minced ginger and 1 tablespoon of minced garlic. Set until cool down.
- Fry soaked soy beans with cold oil until golden brown. You can simply replace this with toasted peanuts or other crispy nuts.
- How to assemble| add chopped Zha Cai, light soy sauce, chili oil, garlic ginger water, spring onion and coriander. Serve hot.
Notes
- You can test the gravy and see whether a pinch of salt is needed (mostly based on the saltness of the soy sauce and your own taste preference).
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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