It doesn’t look exactly appealing but tau fu fah (bean curd pudding, aka tofu pudding) with its incredibly smooth, creamy texture and refreshing touch of ginger is perfect for a light dessert after a big meal. You can even have it for breakfast like I did today!
It’s actually quite simple to make. All you need is:
1 liter of soy milk
1 Tbsp corn starch
1/2 tsp gypsum powder
1/4 cup cold water
Simply bring the soy milk to a boil over high heat. While waiting for the boil stir together the water and two powders.
When the soy milk comes to a boil remove it from the heat and pour the two liquids simultaneously into another pot, give it a quick stir then cover and don’t even think about it for the next 30 minutes.
Once set this dish is enjoyed by scooping out thin layers with a spoon into a small bowl and then covered with as much yellow sugar as your taste buds demand.
If you don’t happen to have any yellow sugar (like me this time!) Adding a few tablespoons of the following sugar syrup will be an acceptable (and I think tastier alternative.
1/4 cup water
3.5 Tbsp sugar
5-10 thin slices of ginger
Put it all in a small pot and bring to a boil over medium heat stirring occasionaly.
Enjoy hot or cold!