Tofu pudding is a dairy-free dessert made from a sweetened soy milk mixture that cooks to thicken with a coagulant, such as gelatin until it is smooth and spoonable. Tofu pudding, also known as douhua (in Mandarin), tau fu fa (in Cantonese), doufuhua, and soybean pudding, can be sweet or savoury. To make the classic dish, utilise thickeners such as gypsum powder and agar-agar. Uncurdled soft tofu is thickened with gelatin and served with a sweet ginger syrup in this recipe.
Types Of Tofu Pudding
Tofu is a diverse flavour base with a velvety texture that enhances any flavour character. Here are some popular tofu pudding variations:
1. Sweet tofu pudding: This tofu pudding is sweetened with rock sugar, ginger, honey, or agave and topped with sugar syrup or a sweet red bean combination. Dau Hu Nuoc Duong, or tofu pudding with ginger syrup, is one of the most classic gluten-free dessert recipes.
2. Savory tofu pudding: In Northern China, savoury tofu pudding, also known as Dou Fu Nao (or "tofu brain"), is more popular than its sugary version. Chefs typically serve this tofu pudding concoction with delicious gravy and condiments such as pickles, chile oil, and soy sauce.
3. Vanilla tofu pudding: By adding pure vanilla extract to the tofu foundation, you may make a creamy, dairy-free vanilla pudding-inspired tofu dish.
4. Chocolate tofu pudding: To produce a velvety, dairy-free chocolate pudding, whisk the cocoa powder into the pudding mixture. Fresh fruit, whipped cream, or melted chocolate can be sprinkled on top of the chocolate tofu pudding.
5. Blended tofu pudding: In a food processor or blender, combine firm tofu and flavouring agents and purée on high until the tofu reaches a creamy, pudding-like consistency. This pudding does not need to be set ahead of time.
Important Tips
Whether you're a seasoned pudding maker or cooking this creamy dish for the first time, these guidelines will help you make the best tofu pudding possible:
1. Choose homemade soy milk
Rich, handmade soy milk is thicker than store-bought alternatives, and choosing the richer variety makes all the difference in the end result. In comparison to processed soy milk, homemade soy milk has a deeper soy flavour and a thicker texture, so your pudding will require less gelatin to achieve the desired consistency.
2. Strain the pudding to achieve the nicest texture possible
Although straining your pudding isn't required for this recipe, it can improve the texture. Before setting, strain the pudding ingredients through a fine-mesh strainer to remove any lumps. This will result in the smoothest, silkiest pudding possible.
3. Experiment with various toppings
Tofu is a neutral base that can be flavoured and topped with a variety of ingredients. To add creaminess and crunch, top the pudding with a dollop of whipped cream and a sprinkle of chopped nuts or coconut flakes. Tofu pudding can be topped with fresh fruit, such as sour berries or creamy mango, or sweet syrups, such as maple syrup, chocolate syrup, or strawberry syrup.
Recipe
Ingredients
For the pudding-
• 1 tbsp gelatin
• ½ tbsp cornstarch
• 2 tbsp sugar
• Pinch of salt
• 5 cups unsweetened soy milk
For the ginger syrup-
• 1 2-inch piece of fresh ginger, peeled and sliced into thin pieces
• 1 tbsp granulated sugar
• ¾ cup water
• ¾ cup brown sugar
Method-
1. Whisk the gelatin, cornstarch, sugar, salt, and 1 cup of soy milk in a small saucepan.
2. Stir constantly, lower the heat to medium-low, and bring the liquid to a gentle simmer.
3. After removing the saucepan, turn off the heat.
4. Add the remaining 4 cups of soy milk to a big bowl. While continually stirring to incorporate, trickle the heated gelatin mixture into the soy milk slowly.
5. The tofu pudding mixture needs to be refrigerated for at least 6 hours or overnight while being wrapped in plastic wrap.
6. Make the ginger syrup when the tofu is nearly set. Ginger and sugar should be placed in a small pot set to medium heat. Cook the ginger, stirring frequently, for about 5 minutes, or until the sugar starts to crystallise.
7. Stir together the water and brown sugar after adding them to the pot.
8. Medium-low heat should be used to simmer the syrup for about five minutes, stirring regularly, until it begins to slightly thicken.
9. Before serving, pour the syrup into a bowl and let it cool to room temperature.
10. Ladle the tofu pudding into small dishes after taking it out of the fridge. Add a big tablespoon of homemade ginger syrup to the top of each plate of pudding.
