📝 About This Recipe
Tofu Fa, also known as Douhua, is a beloved East Asian treasure that celebrates the delicate, custard-like beauty of freshly curdled soy milk. This dairy-free masterpiece offers a silky, melt-in-your-mouth texture that is both comforting and sophisticated. Drizzled with a warm, spicy ginger syrup, it is a testament to how simple ingredients can create a profound sensory experience.
🥗 Ingredients
The Soy Milk Base
- 1.5 cups Dried yellow soybeans (soaked overnight and drained)
- 6 cups Filtered water (for blending and extraction)
- 1 piece Pandan leaf (tied in a knot for subtle aroma)
The Coagulant (The Magic)
- 1 teaspoon Glucono Delta-Lactone (GDL) (available at specialty baking or Asian grocers)
- 1 tablespoon Cornstarch (helps stabilize the curd)
- 2 tablespoons Cool water (to dissolve the powders)
Ginger Amber Syrup
- 1/2 cup Rock sugar or brown sugar (rock sugar provides a cleaner sweetness)
- 3 inch Fresh ginger (peeled and sliced into thick coins)
- 1 cup Water (for the syrup base)
👨🍳 Instructions
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1
Thoroughly rinse the soaked soybeans. Place them in a high-speed blender with 6 cups of filtered water and blend until completely smooth and milky, about 2 minutes.
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2
Strain the mixture through a nut milk bag or several layers of cheesecloth into a large pot. Squeeze the bag firmly to extract every drop of soy milk; discard the dry pulp (okara).
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3
Bring the soy milk and the knotted pandan leaf to a gentle simmer over medium heat. Stir constantly to prevent the bottom from scorching.
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4
Once boiling, reduce heat to low and simmer for 10-15 minutes. This 'cooks out' the raw bean flavor, ensuring a nutty, creamy finish. Skim off any foam that rises to the surface.
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5
While the milk simmers, prepare the syrup. In a small saucepan, combine the sugar, water, and ginger slices. Simmer for 15 minutes until slightly thickened and infused with spice. Keep warm.
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6
In a clean, heat-proof ceramic or glass bowl (large enough to hold all the milk), whisk together the GDL, cornstarch, and 2 tablespoons of cool water until smooth.
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7
Swirl the coagulant mixture around the bottom and sides of the bowl to coat it. This ensures even setting.
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8
Check the temperature of your soy milk; it should be approximately 185°F-195°F (85°C-90°C). Remove the pandan leaf.
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9
The 'Big Pour': Hold the pot of hot soy milk about 12 inches above the bowl and pour it in one swift, continuous motion. The force of the pour naturally mixes the milk with the coagulant.
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10
Immediately skim off any bubbles on the surface with a spoon for a glass-smooth finish. Do not stir the mixture once poured!
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11
Cover the bowl with a clean kitchen towel (to catch condensation) and then a lid. Let it sit undisturbed for 20 minutes.
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12
Once set, use a wide, flat spoon or a traditional tofu scoop to shave thin, delicate layers of the pudding into serving bowls.
💡 Chef's Tips
For the silkiest texture, never boil the soy milk vigorously after adding the coagulant; gentle heat is key. If you don't have GDL, you can use traditional gypsum (calcium sulfate), though GDL provides a more consistent, slightly tart-free set. Always use a kitchen towel under the lid while setting to prevent water droplets from pitting the surface of your pudding. Ensure your soy milk is 'extra thick'—if it is too watery, the pudding will not hold its shape. Cleanliness is vital; any oil residue in the setting bowl can prevent the proteins from bonding correctly.
🍽️ Serving Suggestions
Serve warm in the winter with extra ginger syrup for a cozy, throat-soothing treat. In summer, chill the set tofu and the syrup separately, then serve cold with a topping of cooked mung beans. Pair with crispy fried dough sticks (You Tiao) for a classic Cantonese breakfast experience. Top with a spoonful of sweet fermented rice (Jiu Niang) for an extra layer of floral complexity. Add a sprinkle of toasted sesame seeds or crushed peanuts for a delightful textural contrast.