Secret to the best Chinese Tofu Pudding (10-Min. Recipe)
Make silky Chinese Tofu Pudding in just 10 minutes! This easy sweet dessert soup recipe is surprisingly simple. Discover how to make it.
Ingredients
- 2 boxes extra-soft silken tofu approx. 14 oz / 400g each (total 28 oz / 800g)
- ½ tsp food-grade gypsum powder
- 2 tbsp cornstarch
- ½ cup cold water for slurry
- ¼ tsp salt optional, enhances flavor
- 1 cup water for ginger syrup
- ½ cup dark brown sugar or rock sugar, for ginger syrup
- 6-8 slices fresh ginger about 1 inch each, for ginger syrup
Instructions
- 1. Prepare the Gypsum Slurry: In a heatproof serving bowl (or a bowl you plan to set the tofu in), whisk together the gypsum powder, cornstarch, and 1/2 cup cold water until no lumps remain. Set aside.
- 2. Prepare the Tofu: Gently open the boxes of silken tofu and drain any excess water. Carefully transfer the tofu into a medium saucepan. Mash the tofu with a fork or potato masher until it breaks into smaller, smooth curds.
- 3. Heat the Tofu: Place the saucepan with the mashed tofu over medium-low heat. Stir gently and continuously, heating the tofu until it's steaming hot but not boiling (around 180-190°F / 82-88°C). This usually takes about 3-5 minutes. The mixture should be hot enough to activate the gypsum.
- 4. Combine and Set: Once hot, immediately pour the hot tofu mixture into the bowl with the gypsum slurry. Do not stir. Cover the bowl tightly with a lid or plastic wrap. Let it sit undisturbed at room temperature for at least 15-20 minutes, or until set and firm like soft custard.
- 5. Make the Ginger Syrup: While the tofu is setting, combine 1 cup water, dark brown sugar, and ginger slices in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, until the sugar is fully dissolved and the syrup slightly thickens. Remove ginger slices if desired.
- 6. Serve: Once the tofu pudding is set, use a wide, flat ladle or spoon to gently scoop thin layers of the silky tofu into individual serving bowls. Drizzle generously with the warm ginger syrup. Serve immediately.
Notes
Vegetarian/Vegan Option: For a vegetarian/vegan version, you can substitute gypsum powder with 1 tsp agar-agar powder dissolved in 1/4 cup hot water, then mixed with cornstarch.
Setting Time: The setting time is crucial; do not disturb the tofu while it's setting.
Serving Suggestions: Tofu pudding is best served warm, but can also be enjoyed chilled on a hot day. Experiment with other toppings like red beans, tapioca pearls, or coconut milk.
Storage: Store leftover tofu pudding and syrup separately in the refrigerator for up to 2-3 days. Reheat gently before serving.
Setting Time: The setting time is crucial; do not disturb the tofu while it's setting.
Serving Suggestions: Tofu pudding is best served warm, but can also be enjoyed chilled on a hot day. Experiment with other toppings like red beans, tapioca pearls, or coconut milk.
Storage: Store leftover tofu pudding and syrup separately in the refrigerator for up to 2-3 days. Reheat gently before serving.
