Tofu Pudding
User Reviews
5
Tofu Pudding
Description
This recipe begins by mixing a portion of the soy milk with sugar and gelatin, heating the mixture gently until bubbly while stirring to prevent lumps. This is then combined into the larger amount of soy milk and mixed thoroughly to create a smooth base.
The mixture is strained to remove bubbles and then refrigerated for several hours to allow it to set into a soft pudding. Meanwhile, a syrup is prepared by boiling water with brown sugar and optional ginger slices to infuse flavor and sweetness.
Served by scooping the pudding into bowls and pouring the cooled syrup over it, this tofu pudding offers a mild, delicate texture balanced by the syrup's richer and aromatic notes. The recipe ensures the gelatin is added correctly to avoid lumps and achieve a smooth consistency.
Chilling overnight is recommended for the best set texture. The syrup provides warmth and spice contrast to the chilled pudding, making the dessert both refreshing and comforting.
Ingredients
TOFU PUDDING:
- 4 cups soy milk unsweetened
- 3 tablespoons sugar
- 1 tablespoon gelatin
SYRUP:
- 2 cups water
- 1 cup brown sugar
- 3 lices ginger (optional)
Instructions
- Pour a cup of soy milk into a saucepan, then add 3 tablespoons of sugar.
- Next, add 1 tablespoon of gelatin and mix it fast and well. Then, turn on the fire medium to low until it’s bubbling. Keep stirring it. (Remember don’t add gelatin when the soy milk is warm or hot because it comes together very fast and has lumps.)
- After that, pour 3 cups of soy milk into a big bowl.
- The following step, pour the mixture from the saucepan into the soy milk in the big bowl. Mix them well.
- Use a spoon or a fine strainer to remove extra bubbles on the top and cover with a plastic wrap. Then, refrigerate for 6-8 hours. (Normally, I refrigerate it overnight.)
- In the meanwhile, put 2 cups of water, 1 cup of brown sugar and 3 slices of ginger into a saucepan. Mix it well and turn on the fire medium to low until it’s boiling. Then, set it aside and let it cool down.
- When the tofu pudding is ready. Use a spoon to scoop them into a bowl as the picture shows below.
- After, pour some syrup on tofu pudding when it’s ready to serve.
Notes
- Add gelatin only to cold soy milk and sugar mixture to avoid lumps from rapid setting.
- Stir continuously when heating to prevent clumping and ensure even gelatin activation.
- Remove any air bubbles from the mixture before refrigerating for a smooth pudding surface.
- Refrigerate the pudding for at least 6-8 hours, ideally overnight, to ensure proper setting.
- Serve the pudding chilled with the brown sugar and ginger syrup poured over just before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221kcal | 11% |
| Carbohydrates | 45g | 15% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 243mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 335IU | 7% |
| Calcium | 234mg | 23% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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