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Tofu Pudding (Douhua) Recipe

Chinese · Dessert · 30 min total

A silky, delicate tofu pudding served warm with a sweet ginger syrup, a classic Chinese dessert that's surprisingly easy to make at home.

Ingredients

• 4 cups unsweetened soy milk (preferably fresh or high-quality)
• 1/2 teaspoon gypsum powder (calcium sulfate) or 1 teaspoon Epsom salt (magnesium sulfate)
• 2 tablespoons warm water
• 1/2 cup brown sugar or rock sugar
• 1/2 cup water
• 2 slices ginger (about 1/4 inch thick)
• 1 teaspoon ginger juice (optional, for extra flavor)

Instructions

1. In a small bowl, dissolve the gypsum powder or Epsom salt in 2 tablespoons warm water. Set aside.
2. Pour the soy milk into a pot and heat over medium heat, stirring occasionally, until it reaches 185°F (85°C) or just before boiling (small bubbles appear around the edge). Do not boil.
3. Remove the soy milk from heat and pour the coagulant mixture into the pot. Stir gently once or twice, then cover and let it sit undisturbed for 15 minutes to set.
4. While the tofu sets, make the ginger syrup: In a small saucepan, combine brown sugar, 1/2 cup water, and ginger slices. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove ginger slices and stir in ginger juice if using. Keep warm.
5. After 15 minutes, the tofu should be set into a soft, silky pudding. Scoop the pudding into serving bowls using a large spoon or ladle.
6. Pour warm ginger syrup over each serving to taste. Serve immediately.

Tips

• Use fresh, high-quality soy milk without additives for best results.
• If using Epsom salt, ensure it is pure magnesium sulfate with no additives.
• The pudding can be served warm or chilled; adjust syrup amount to preference.
• Leftover pudding can be stored in the fridge for up to 2 days, but texture is best fresh.

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