Tofu Pudding or Douhua 豆腐花, is a popular dessert food enjoyed in all of China. It’s soft, jiggly and tastes absolutely delicious. Best of all is that it is extremely easy to make and can be done in a short amount of time. Learn how to make the best tasting Tofu Pudding right here today!
Whenever it is the summer season, one of my most favorite desserts to have is something called a “Tofu Pudding / Douhua / 豆腐花”.
After all, this dessert is a very refreshing dessert that will usually satisfy all of my cravings. Plus, it tastes absolutely delicious.
In fact, some of my fondest memories revolve around this dessert.
For instance, one of my memories is of me playing around with my cousins outside on the streets of Taiwan. After a few hours of playing outside, we would all be tired and exhausted from being outside in the hot blazing heat.
Fortunately, there is a nice grandma who lives next door to us who also owns a local convenience store. She would always see my cousins and I playing outside and would always have some treats ready for us to enjoy after we are done playing around.
One of the treats being “Tofu Pudding”.
It was so comforting to have as it was served to us cold and was filled with a variety of different toppings. This was something my cousins and I thoroughly enjoyed as it really helped rejuvenate our bodies with the energy we need.
And I owe it all to that nice grandma which has kindly introduced me to this delicious dessert.
What Is Tofu Pudding
What is Tofu Pudding / Douhua / 豆腐花 you might ask?
Tofu Pudding is one of the most popular dessert foods found in all of Asia. Mostly in China where this recipe originated from.
Basically, it is tofu but also not tofu.
I know that sounds weird, but hear me out.
When you think of Tofu, you would usually think of these hard blocks of food that is usually eaten with a variety of other ingredients.
But tofu pudding however is totally different! Unlike regular tofu, tofu pudding is not hard at all. It has the consistency of “pudding” literally. It’s soft, jiggly and totally delicious. It is usually paired with a ginger syrup to make it sweet as the tofu pudding itself is kind of plain.
And what’s great about it is that it can also be enjoyed in a savory manner as well. Basically top it off with some roasted soy beans, soy sauce, scallions and more, the options are endless.
Different Kinds Of Ways To Coagulate
Did you know that there are multiple different ways to coagulate your soy milk into tofu pudding?
In fact, depending on what coagulant you use, your end result can change dramatically.
Here is a list of the top coagulants you might find people using:
- Gypsum (Recommended)
- Agar Agar
- and more.
Traditionally, in the Asian countries, the most popular way to coagulate soy milk is to use either Nigari or Gypsum, with Gypsum being the most common.
These same coagulants can even be used to turn soy milk into tofu.
In fact, tofu is actually made by coagulating the soy milk and turning it into curdles. Then you press these curdles into tofu.
As for tofu pudding however, the method is actually a bit different. You basically just dissolve the coagulant into the hot soy milk and let it sit until it has formed into a pudding.
But regardless of what coagulant you choose to use, the end result will mostly be the same. So it’s really up to you on what you want to use.
Homemade or Store Bought Soy Milk
Which soy milk is better to use for making Tofu Pudding?
In all honesty, there is no right or wrong answer.
Typically, homemade soy milk provides the best results. This is because it is generally thicker in consistency which mixes really well with the coagulant.
Store bought soy milk can vary tremendously. Depending on what brand you buy, it may or may not even become tofu pudding. This is because store bought soy milk tends to be much thinner in consistency and is usually accompanied with a variety of useless ingredients.
This is true especially with the American brands of soy milk where they add in things such as flavoring, vitamins, preservatives and anything else you might imagine.
But not all store bought soy milk is like that.
Usually if you want the best store-bought soy milk, then you’ll need to head to an Asian grocery store where they’ll carry Asian brands of soy milk. The ingredients in these brands are typically just soy beans and water. This is primarily what you are looking for.
But if you are able to, home-made soy milk is always the best. In fact, I even have a recipe post that teaches you how to make soy milk. You can view my soy milk recipe here!
Why This Recipe Works?
- Simple to make and tastes absolutely delicious.
- Saves you money as it is cheap to make and better than store bought.
- Can be eaten plain or even with sweet syrup or even savory.
Ingredients To Make Tofu Pudding
The ingredients you’ll need to make Tofu Pudding / Douhua / 豆腐花 are all extremely easy to get.
Basically head on down to any Asian supermarket and you should be able to find your necessary items.
You will need the following:
Tofu Pudding Ingredients:
- Soy Milk – 2 Cups Soy Milk (Preferably Home-made or the Chinese Branded Variety)
- Gypsum – 2 Teaspoon Gypsum (Food Grade)
- Corn Starch – 1 Tablespoon Corn Starch
- Water – 3 Tablespoons of Water
Ginger Syrup Ingredients:
- Water – 1/2 Cup Water
- Brown Sugar – 1/2 Cup Brown Sugar (Can be replaced with Rock Sugar if desired)
- Ginger – 1 Inch Thick Piece of Ginger
And that’s basically it!
How To Make Tofu Pudding
Making Tofu Pudding is a relatively simple thing to do.
The process to make tofu pudding is as followed:
Prepping The Ginger Syrup
Grab a pot and pour in your brown sugar, water and ginger slice.
Then turn on the heat to a medium-high and bring it to a boil. Once it is boiling, reduce the heat to medium low and let it cook for about 5 minutes.
Note: Make sure to stir things around once in awhile.
After time is up, turn off the heat and set it aside to cool down.
Prepping The Coagulant
Grab a large bowl and add in your Gypsum and Corn Starch. Then add in your water while stirring everything around. Make sure everything is dissolved into the water and there is no more powder left.
Prepping The Soy Milk
Grab a pot and pour in your soy milk.
Turn the heat up to medium-high and bring the soy milk to a boil.
Once the soy milk starts to boil, immediately turn off the heat.
Making The Tofu Pudding
Grab the hot pot of soy milk and raise it to about a foot above the bowl. Then pour it through a mesh strainer into the bowl.
Note: DO NOT STIR THINGS AROUND AT THIS POINT.
Immediately cover it with a kitchen towel and lid.
Let it rest for about 1 hour.
Make sure to not touch or move the bowl during this time as that will ruin the process.
Once time is up, remove the lid and the kitchen towel.
You have officially made Tofu Pudding.
Add some Ginger Syrup to the pudding and enjoy warm or cold.
How To Store/Keep For Future Use
Typically, Tofu Pudding / Douhua / 豆腐花 should be eaten fresh right after it is made.
But if you want to store it for future use, you are able to do that as well.
Basically if you have any leftovers and want to store it for future use, then it’s a relatively simple thing to do. Simply cover it up with some plastic wrap and then store it in the fridge where it should be good for up to 2 to 3 days.
When you are ready to enjoy it, simply take it out the fridge and eat it cold or wait awhile until it is room temperature to enjoy eating.
Do not re-heat the tofu pudding as that will ruin the consistency and texture.
Tofu Pudding is also not freezable as that will change its texture and consistency entirely.
FAQS About This Recipe
Tofu Pudding itself tastes somewhat sweet or it can also be plain if there is no sugar added. It is usually accompanied by a Ginger Syrup which will give it a nice sweet gingerish taste.
Tofu Pudding is extremely healthy to eat. It is naturally gluten-free and low in calories. Plus, it contains no cholesterol and is a good source of iron, protein and calcium.
Freshly made tofu pudding can last 2 to 3 days in the fridge.
Tips For Making The Most Delicious Tofu Pudding
- Use Homemade Soy Milk for the best results.
- Add the ginger syrup for maximum flavor.
- Add some toppings like tapioca balls, sweet red beans, grass jelly or more to make the tofu pudding an even better tasting dish.
Tofu Pudding Recipe (Douhua 豆腐花)
- 2 Cup Soy Milk
- 2 Teaspoon Gypsum
- 1 Tablespoon Cornstarch
- 3 Tablespoon Water
- 1/2 Cup Brown Sugar
- 1/2 Cup Water
- 1 Inch Thick Ginger Slice
Making The Ginger Syrup
- Grab a pot and pour in the brown sugar, water and ginger slice. Bring the pot over the stove and turn the heat up to medium-high. Once the mixture starts boiling, turn the heat down to medium-low and let it simmer for around 5 minutes.Then turn off the heat and set aside.
Making The Tofu Pudding
- Grab a bowl and pour in your gypsum and cornstarch. Then add in your water and stir things around together until everything fully dissolves into the water.Then set it aside.
- Grab a pot and pour in your soy milk. Put it on the stove and turn the heat up to medium-high and bring it to a boil. Once the soy milk starts boiling, immediately turn off the heat.
- Bring the pot of boiling soy milk about 1 foot above the bowl of gypsum and cornstarch mixture. Pour the soy milk through a mesh strainer straight into the bowl.Careful: DO NOT MIX OR STIR the contents of the bowl after you have poured in the soy milk.
- Immediately cover the bowl with a kitchen towel and a lid. Let it rest for about 1 hour. During this time, do not touch or move the bowl.
- After the hour is up, remove the lid and kitchen towel. Serve immediately with some ginger syrup you made earlier.
Did you try making my Tofu Pudding / Douhua / 豆腐花? If so, how were they? I would love to hear all about it down in the comment section below or you can connect with my on Pinterest, Facebook or Instagram.
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