Tofu Pudding
User Reviews
4.6
Tofu Pudding
Description
This dish transforms rich soy milk into a delicate pudding through a specific coagulation process using gypsum mixed with cornstarch or potato starch. The soy milk is first boiled and then poured gently over the coagulant mixture without stirring, allowing a smooth pudding to set over about an hour. Meanwhile, the ginger syrup develops its sweetness and subtle heat by boiling fresh ginger with rock sugar and optional pandan leaves. The finished pudding is served by removing the top layer, which may be less smooth, and ladling the silky tofu into bowls. Adding warm ginger syrup enhances the mild flavor and adds warmth and sweetness. The texture is tender and custard-like.
Using homemade soy milk that is rich in flavor improves the pudding’s creaminess. Careful foam removal during boiling and careful pouring techniques ensure the pudding sets properly without breaking curds. The pudding is best enjoyed immediately after preparation to retain its soft texture.
Ingredients
- 5 cups soy milk homemade rich
- 1 tablespoon gypsum
- 1 tablespoon cornstarch or potato starch
- 1/3 cup water
Ginger Syrup:
- 1 piece ginger peeled and pounded, fresh knob
- 8 oz (230g) rock sugar
- 1 cup water
- 1 screwpine pandan leaf, knotted, optional
Instructions
- Make the syrup by boiling the ingredients until it reduces to a thicker consistency. If you are making both syrups, reduce the amount by half. Set aside, but keep warm.
- In a bowl, mix together the gypsum, starch, and water. Stir to combine well.
- Bring the soy milk to a boil. As soon as it boils, skim off the foam and bubbles. Turn off the heat.
- Stir the gypsum mixture and add it to a wide, low-rise pot (I used a Dutch oven). Pour the soy milk into the pot from about 1 foot above; this will ensure that the gypsum mixture distributes well in the soy milk. DO NOT STIR.
- Cover the pot with a kitchen towel, then with the lid. Let the tofu pudding set for about 1 hour.
- To serve, use a shallow metal ladle to scrape off the very top layer of the tofu pudding and discard it. Transfer the smooth, silken tofu pudding to a serving bowl. Add some warm syrup to the bowl and serve immediately
Notes
- Prefer homemade rich soy milk to achieve a creamier tofu pudding; if using store-bought, boil it longer to thicken.
- Skim off foam when soy milk boils to minimize bubbles in the pudding’s surface.
- Mix gypsum and starch thoroughly before adding soy milk to ensure smooth coagulation and avoid stirring after pouring.
- Do not pour gypsum mixture into hot soy milk to prevent breaking curds; pour soy milk gently over coagulant instead.
- Remove and discard the pudding’s top layer before serving to preserve a smooth texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8bowls
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 8servings | |
| Calories | 181kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 235mg | 10% |
| Potassium | 213mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 11mg | 12% |
| Calcium | 296mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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