Tau hu nuoc duong / Silky tofu in ginger syrup

By Helen Le Published: December 14, 2011

  • Cook: 60 mins

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Ingredients
Instructions
  • In a saucepan, combine the brown sugar, water, salt and sliced ginger. Stir well and bring to a boil. Then reduce the heat to low and simmer for 5 minutes. When it is still hot, the syrup is a bit watery, but after cooling down or chilled, it becomes thicker.
  • The tofu mix package includes a large soya powder pack and a small coagulant powder pack. In a large saucepan, combine the soya powder and water. Use a whisk to whisk/stir vigorously until completely dissolved.
  • Bring the mixture to a boil while constantly whisking. Once it boils, reduce the heat to medium low and simmer for ~3-4 minutes. Skim off the foam.
  • In a large bowl, dissolve the coagulant powder with 2 tbsp water and tilt the bowl in a circular motion to coat the bowl with the liquid. Then pour the soya mixture to the bowl through a mesh strainer to make sure no foam or lump go into it. Cover with plastic wrap or aluminium foil and let it rest for 20 minutes or until set.
  • To serve, use a flat ladle, gently shave thin layer of the tofu pudding and slide it into a serving bowl. (Skim off and get rid of the excess soy water in the pudding if any.) Drizzle a few tablespoons of the ginger ginger syrup on top and serve.