Name: Tofu Pudding in Ginger Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 cups Unsweetened high-protein soy milk; 1 tsp Food-grade gypsum (calcium sulfate); 1 tbsp Cornstarch; 2 tbsp Cold water (for slurry); 2 oz Fresh ginger, sliced; 0.75 cup Brown slab sugar or muscovado; 2 cups Water (for syrup)

"Experience the melt-in-your-mouth texture of traditional Douhua, a delicate soybean custard bathed in a fragrant, golden ginger syrup. This soothing dessert perfectly balances the mild creaminess of fresh tofu with the sharp, warming notes of hand-sliced ginger."

Ingredients

Qty	Item
4 cups 1 l	Unsweetened high-protein soy milk
1 tsp 5 g	Food-grade gypsum (calcium sulfate)
1 tbsp 8 g	Cornstarch
2 tbsp 30 ml	Cold water (for slurry)
2 oz 50 g	Fresh ginger, sliced
0.75 cup 150 g	Brown slab sugar or muscovado
2 cups 500 ml	Water (for syrup)

How to Make Tofu Pudding in Ginger Syrup

Combine the sliced ginger, brown sugar, and 2 cups of water in a small saucepan. Bring to a boil, then reduce heat and simmer for 20 minutes to infuse the syrup. Keep warm on low heat.

In a deep, heat-resistant pot or a ceramic container, whisk together the gypsum, cornstarch, and 2 tablespoons of cold water to create a smooth slurry.

Pour the unsweetened soy milk into a separate large pot. Heat over medium-high until it reaches a rolling boil (approx 85°C/185°F), stirring constantly to prevent the bottom from scorching.

Give the slurry in the container a final stir to ensure no starch has settled. Hold the pot of hot soy milk about 12 inches above the container and pour it in one continuous, swift motion. The force of the pour will mix the coagulant naturally.

Immediately skim off any bubbles on the surface with a spoon. Cover the container with a clean kitchen towel (to catch condensation) and then the lid. Let it sit undisturbed for 30 minutes to set.

Using a wide, flat spoon or a traditional shallow ladle, scoop thin sheets of the tofu pudding into serving bowls. Drizzle generously with the warm ginger syrup and serve immediately.

·
Use soy milk with at least 8% soy solids for a firm yet silky set; thin soy milk will result in a watery pudding.
·
The 'height pour' technique is crucial as it creates the necessary turbulence to distribute the coagulant without manual stirring.
·
Do not move or vibrate the container while the pudding is setting, or the protein structure will break.
·
For an extra spicy syrup, lightly bruise the ginger slices with a knife handle before simmering.

Frequently Asked Questions

Can I use GDL (Glucono Delta-Lactone) instead of gypsum?

Yes, you can substitute 1 teaspoon of GDL for the gypsum, though GDL produces a slightly more tart flavor profile compared to the neutral, traditional gypsum.

Is it possible to serve this dessert cold?

Absolutely. Allow the set pudding to cool to room temperature, then refrigerate. Serve with chilled ginger syrup for a refreshing summer treat.

Why did my tofu pudding turn out grainy?

Graininess usually occurs if the soy milk was boiled too vigorously for too long, or if the slurry was not mixed thoroughly before the milk was poured in.

Where can I find food-grade gypsum?

Food-grade calcium sulfate is commonly available at Asian grocery stores or specialized brewing and baking supply shops.

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